Ingredients: pork belly 4350g, pickle salt 232g.
Accessories: appropriate amount of oil, salt, 2 petals of star anise, 5 pieces of cinnamon and appropriate amount of pepper.
Steps:
1, select the pork belly and cut it into big strips.
2. Weigh kimchi salt.
3. Heat the wok and pour in pickle salt.
4. Turn to low heat and stir fry until it is cooked and the color turns yellow.
5, in a dish, naturally cool.
6. Put a strip of pork belly into an enamel basin, evenly spread the fried pickle salt on the pork belly, and massage it back and forth several times (reserve10g salt for later use).
7. Apply the other three streaky pork in turn, and then put the basin in the shade.
8. The next day, a little bittern was spilled.
9. Turn the freshly marinated pork belly up and down, inside and outside every day to make the taste more even.
10, the whole process needs curing 10 days or so. This is the photo after curing, and more bittern has come out.
1 1, on the first day 1 1 day, prepare another pepper-flavored brine: reserved10g pickle salt+star anise+cinnamon+pepper+appropriate amount of water.
12, pour all the ingredients into the pot.
13, cover the fire and stew, turn off the fire after the water boils, and let it cool naturally.
14. Pour all the cold pepper-flavored brine into the cured meat basin.
15. Soak all the cured meat in pepper brine.
16, it needs to be soaked for 3~4 days, and it needs to be turned over from top to bottom and inside and outside every day to make it taste evenly.
17, can be taken out on the fourth day: poke a small hole in one end of the bacon with a knife, thread a dressing rope, tie the knot and pick it up.
Bacon soaked in pepper-flavored brine: fresh and tender in color, white and not yellow.
18, placed outside the balcony to dry and drip.
19, after about 4~5 days of air drying, turn to the shade to dry, which takes about 10 days. The surface is dry and hard, and the hands are tight, so it can be put away.