The authentic pickling method for cured bacon is as follows:

Materials/tools: pork, refined salt, water, fennel, pepper, aniseed, bay leaves, cinnamon, dark soy sauce.

1. Cut the pork into strips about 10 cm wide, clean it, pour it into a large basin, pour in a small amount of refined salt, and then pour in an appropriate amount of water, submerge the pork, and soak for 2 Hours to spare.

2. Add more appropriate amount of salt and stir-fry in the pot, then add appropriate amount of peppercorns, aniseed, bay leaves, cinnamon, and fennel until the salt grains turn yellow and serve.

3. Soak the pork belly in water, then take it out and dry it. After the pork is completely dry, sprinkle all the seasonings evenly over the pork.

4. In order to make the color of the bacon look better, you can apply dark soy sauce on the surface of the meat that has been seasoned, put the marinated pork directly into the basin, and let it marinate for 2-3 days. . After two or three days, the pork belly has basically become flavorful.

5. Then make a hole in the skin of each piece of meat and string the meat together with rope. Place it in the sun to dry for about half a month. The bacon marinated in this way is golden in color, goes well with rice, and tastes delicious.