Pork rice
It took more than ten days to make a few pieces of bacon. In fact, it's just marinated the meat and placed it in a cool place to dry. It's a simple version without delaying anything. But time continued as the water in the bacon slowly disappeared. While harvesting a few pieces of delicious and beautiful bacon, I also gained a small sense of accomplishment.
Recipe Recommendations
- pork belly 1500g
- octagonal appropriate amount
- pepper appropriate amount
- soy sauce 90g
- rock sugar 30g
- salt 50g
- liquor 30g
- soy sauce 70g
- salty and sweet
- pickled
- several days
- ordinary
Steps for Pork rice
1
Wash the pork belly and dry it. Put it in the box.
2
90g of light soy sauce, 70g of soy sauce, 50g of salt, 30g of rock sugar, 30g of white wine, pepper, and star anise, mix well, pour in the pork belly, cover and shake well.
3
Marinate for about 3-4 days, take out, and place in a cool and dry place to dry in the shade. The picture shows the night passed.
4
Another day later, it lit up a little.
5
After two or three days, I saw the meat tighten and slightly oily.
6
About a week later, a lot of oil can be seen, and it will be fine.
7
Wash a piece, place it on a plate, and steam in a steamer for 30-40 minutes.
8
Slice and serve directly.
9
You can also make bacon rice or something else.Pork rice Make Tips
1. Personally, I think slightly leaner meat is better.
2. Adjust the amount of salt to your taste. The saltiness here is slightly milder than traditional cured meat.
3. If you prefer a slightly sweeter taste, add a moderate amount of extra sugar.
4. The white liquor can be replaced with red wine or rose liqueur, which will improve the color.
5. After steaming, the white parts of the meat will become very transparent. The cured meat is just as fragrant without smoking.