How to make Cantonese-style Hakka bacon?

When you buy meat, tell the store that it is bacon. He will cut it for you and cut a pig skin on the top of the meat. The slits have small holes for easy hanging on a rope for drying. The thickness of the whole piece of meat is about 2~3CM, and should not exceed 3CM. If it is too thick, it will not taste good, and the drying time will be extended. The thickness of the meat I bought today is about 2.5CM. If you like to eat leaner, you can use front leg meat and try not to use hind leg meat. The taste is very woody and not delicious. The front leg meat and pork belly have a crispy taste.

You don’t need to wash the meat after you buy it. Just put the salt in the ingredients, knead it evenly and marinate it for about 3 hours, turning it over halfway to let the salt evenly absorb the flavor.

Here comes the key point, boil a pot of water, let it boil for 15 minutes! Let dry for 15 minutes! Let dry for 15 minutes! You are not blanching the meat, so you need to let it dry to lower the water temperature.

Take out the marinated meat and put it in a large basin. Pour in the hot water that has been dried. Be careful of scalding your hands. It is best to wear gloves. Wash off the excess salt and clean the pork and pig skin. Gently scrape it clean with a knife, put the cleaned meat on a string, and let it dry in the sun for three or four hours. This step is to remove excess water.

I usually salt the meat when I buy it in the morning, wash and dry it around 3pm, and start marinating it with the sauce after dinner

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While waiting to dry out the water, make the sauce first. Chop the ginger or mash it with a food processor. Put the sugar, white wine or cooking wine, and light and dark soy sauce into a bowl and mix well until the sugar melts. , then cover with plastic wrap and set aside

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Pour the prepared sauce on the meat

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Stir the meat and seasonings evenly, and knead as much as possible to allow the juice to penetrate into the meat.

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Close the lid and marinate About 15 to 20 hours. If the meat is cut thicker, it will take longer. The pieces of meat I cut are not thick, so the time can be shorter

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Stir the meat 2 to 3 times during the marinating process to allow the meat to be better and more evenly flavored

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Turn it once the next morning, until 12 o'clock Turn it left and right again to see that the juice has almost been absorbed by the meat. You can also put it out to dry at this time. If you don't have time, you can also leave it to dry until two or three o'clock in the afternoon. From 8 o'clock the night before to the next day It has been marinated for more than 15 hours at 12 noon, and the meat is already very tasty

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I started drying the marinated meat at 2 p.m. The pot is placed under the meat to catch the dripping juice without staining the floor or balcony. After the water on the surface of the meat dries up, remove the pot, about an hour or two, and then put it away. Space each piece of meat a little wider to make it easier to dry. Now in winter, the temperature is low and the north wind is dry. It will be ready in about four days. The recipe will be updated at any time. I just made this today

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It has only been one day since 2pm yesterday. The condition of this bacon is already very good. The weather is too dry. It is estimated that it will dry in another 2 to 3 days. That’s it

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It’s been 2 days, keep doing well

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Today The bacon has been drying for 3 days, and it looks like it is almost in good condition. I plan to put it in a cool place for 2 days tonight and then dry it. There is no need to continue to bask in the sun

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