material: 1g pork belly.

curing materials: 3g of coarse salt, 15g of white sugar, 3g of high-alcohol liquor, 3g of Haitian soy sauce, 2 peppers, 1 star anise and 1 chunk of dried orange peel.

Smoking material: 1 cup of white rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 tsps of white sugar.

Practice

1. Prepare marinated seasonings, cut pork into thin strips, wash with cold boiled water, and drain for later use.

2. Spread coarse salt evenly on pork and knead it by hand for 2 minutes.

3. put white sugar, white wine, soy sauce, pepper, star anise (broken into small pieces) and dried orange peel (broken into small pieces) into a large basin.

4. put the pork into the pot, turn it over a few times, and let it be wrapped with curing material.

5. Pour the pork together with the curing material into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it. Move into the refrigerator layer at ℃ and marinate for 5-7 days (generally, it takes 3 days to taste, but the longer it takes, the more fragrant it will be. The specific curing time depends on the temperature at that time, and it must be below 15 degrees, so that the meat won't go bad.)

6. Take out the cured meat, clean the marinade with your hands, pass it through the top with a thick cotton rope and tie a knot.

7. sun the cured meat in a clean, ventilated and cool place for 5-7 days (the specific sun-drying time depends on the temperature at that time, which must be below 15 degrees so that the meat will not go bad)

8. the sun-cured bacon can be taken back. At this time, the surface of the cured meat is very dry, but the inside of the meat is still soft to pinch. (Don't be too dry in the sun, it's not delicious.)

9. First, lay a piece of tin foil on the baking tray, pour a small bag of rice, black tea, a large piece of dried orange peel (broken into small pieces) and 2 tsps of white sugar, and mix well.

1. Turn on the oven at 25 degrees, put the baking tray on the bottom layer, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, and bake at 25 degrees for 25 minutes. At this time, you can see that the rice under it is burnt black, and black smoke is emitted from the oven. )

11. If you don't have an oven, use an old wok. Spread a layer of tin foil inside the wok, pour rice, black tea, orange peel and sugar on it, put a shelf on it, put pork pieces on it, cover the pork with a newspaper or tin foil, cover the pot, and smoke it with medium and small fire for 1-2 minutes, until the pot emits black smoke.

12. Smoked bacon, let it cool naturally, then wrap it in a plastic bag and put it in the refrigerator for cold storage or frozen preservation.