Introduction to the recipe

Compared with the vacuum-packed bacon in the supermarket, the homemade bacon feels much richer in aroma and fresher in taste. Maybe it hasn't been kept for that long, and the sweetness and sweetness can be adjusted by itself. I steamed the whole plate and cut it into large pieces. I ate half a plate in one breath, which was very enjoyable. Don't look at so much fat. After pickling and drying, the fat has been decomposed. After steaming, it becomes translucent, fat but not greasy, and the fragrance is rich. The beauty is in this big piece of fat.

Materials

Pork belly with skin, aniseed, pepper, fennel, fragrant leaves, soy sauce and brown sugar

Practice

1. Cut the pork belly with skin into long strips, wipe it evenly with coarse salt, put it in the refrigerator for one day, and then dry the water on the surface for later use.

2. Set another small pot, let it smoke, and then enlarge the seasoning, pepper, fennel and fragrant leaves. Boil the soy sauce with fire to release the fragrance of spices, and add some brown sugar. Marinate the meat with this sauce and a little soju (if there is no soju, Shaoxing wine, whisky or wine can also be used) for three days.

3. It was slightly turned over several times during curing in the cold room.

4. The next step is to dry the bacon. The temperature in winter in China is low, so there is no need to worry about the deterioration of bacon on the balcony, and it will be dried by the sun and blown dry by the wind, which is the most ideal. However, the air temperature in Vancouver is suitable, about to 1 degrees, and it hasn't frozen yet, but there is too much rain here, so I don't know how long it will take to dry on the balcony. Moreover, there are many wild animals near my home, ranging from squirrels and raccoon to black bears. I don't know which one is good.

5. After much deliberation, I have to use the oven. Put the marinated meat in the oven, slightly overhead under the meat to let it ventilate. When you go home to cook in the next few nights, by the way, turn on the oven to a very low temperature for a few hours, probably just to the extent that it is not more than 3 minutes cooked, and the skin will be a little cooked and discolored, so turn off the oven and dry it gradually.

6. After a few days of "drying" in this way, put it in the refrigerator for a week, and let it dry without sealing. When you want to eat, steam and slice it with high fire. You can also slice it first and fry it with green garlic and green onions. It's delicious, and it's very fulfilling to find that long-lost taste.