Air-dried sauce bacon preparation
Ingredients: pork belly 3000 g.
Spices: 20 grams of cumin, 10 grams of star anise, 10 grams of peppercorns, 3 grams of fragrant leaves.
Ingredients: 1000 g of boiling water, 1000 g of soy sauce, 150 g of garlic, 50 g of salt, 50 g of sliced ginger.
Detailed instructions:
1, choose the fatty pork belly with skin, clean it, cut long strips of meat, and insert a hole in one end of the meat strip with a knife to facilitate the drying of the rope after marinating.
2: Add 1000 grams of boiling water to the container, add 50 grams of table salt, stir and dissolve. Pour in 1,000 grams of soy sauce, then 150 grams of garlic (cracked), 5 grams of ginger slices, 20 grams of cumin, 10 grams of star anise, 10 grams of peppercorns, and 3 grams of fragrant leaves.
3. Put the processed pork belly strips into a container, seal them with plastic wrap, put them in the refrigerator for 15 days and then take them out, tie them with rope, and dry them in a cool and ventilated place for 60 days before eating.
Tips:
When marinating, as long as the sauce can drown the pork belly, you don't have to stick to the weight of the meat.
When eating, wash the surface of the pork belly, put it in a steamer basket and steam it for 60 minutes, then slice it out of the pot and eat it or use it with stir-frying.