Northeast bacon

Prepare ingredients: 5 kg of pork belly with skin, 2 packets of edible salt, appropriate amount of pepper and star anise, 5 g of rock sugar, 20 g of high-alcohol liquor, good pepper 10 g, and extremely fresh soy sauce 100 g.

Pork belly is cleaned, the hair on the pigskin is washed and cut into 5cm strips.

Pork belly cut into strips

Boil the pan dry (brush it clean without oil), pour in salt, add pepper, star anise and dried pepper, stir-fry until the salt is slightly yellow and pour out.

Stir-fried spices

Spread hot salt evenly on the pork belly and rub it hard to taste. Pour in the white wine, rock sugar (mashed with tools), and stir the delicious soy sauce evenly. Put the salted meat in a vat and press it with a heavy object (the purpose of this step is to squeeze out the water in the pork). Keep the temperature below 5 degrees and marinate for seven days.

pickle

Put a hole in the pickled pork belly, tie it with a rope and hang it in a cool and ventilated place to dry for seven days.

air

Start smoked bacon

Take a large pot and add rice, tea, peanut shells, sugar and orange peel. Put a grate on it, and then add bacon for smoking. Turn the pork belly over when there is smoke in the pot, and then smoke it for about a minute to take it out.

Put the smoked bacon in a steamer, steam it for about 20 minutes, take it out and put it on a plate.

Bacon finished product