Many people know that Sichuan’s bacon is very famous. In fact, in addition to bacon, Sichuan’s soy pork elbow is also very famous. It is mainly made by marinating raw pork with soybean paste and spicy condiments. Of course, this method of drying raw meat has a long history, with a history of five to six hundred years. So, what is the marinating method for Sichuan sauce pork? Let’s take a look below.

Materials: 5,000 grams of top-grade wild boar meat and pork belly, 58-degree sorghum as the main raw material (or other high-altitude wine will also work), 500 grams of honey, 500 grams of salt, sesame seeds 100 grams of pepper, 2 bags of soy pork elbow condiments.

Specific method:

First, use 58-degree sorghum as the main raw material to rub the top quality wild boar meat and pork belly evenly, and then evenly spread honey on the meat. Put it in a large pot, cover it and marinate it for a week, rolling it for three days to let the meat evenly touch the honey.

Then, add salt and peppercorns to the wok and stir-fry over low heat until fragrant, making the spicy sauce for marinating the pork. Then apply the spicy sauce evenly on the meat marinated with honey, and then Marinate for a week and rotate it for 3 days to make the meat even and spicy.

Finally, apply the soy pork elbow seasoning evenly on the meat, marinate for another week, and rotate it for 3 days. Take the marinated meat offline and place it in a cool, naturally ventilated area to dry. After marinating it like this, the Sichuan sauce pork is ready.