Tools/Materials: Pork belly, coarse salt, star anise, green pepper and white wine.
1. Prepare 5 kg of pork belly, cut it into 2 cm wide strips, then tie a small hole at one end of the strip and put a rope in it. The rope is put in for hanging when it is air-dried. Canned meat needs to be salted, air-dried, cleaned, boiled and preserved.
2. Add 200g crude salt,10g star anise and10g green pepper to the pot. Green pepper has played a preliminary role in removing fishy smell here. Just keep frying the fragrance in the pot with a small torch. Then prepare 50 g of pure grain wine at a temperature of about 60 degrees. Pour the prepared white wine into the basin and stir it repeatedly to make the meat strips fully absorbed. This kind of high-alcohol liquor can make the meat more fragrant and further deodorize. Then pour the raw salt into the basin and knead it repeatedly by stirring and kneading for 10 minute, so that each part of the meat strips can fully absorb the salt.
3. After fully stirring, cover and marinate in a cool and dry place for 3 days. In the meantime, the meat strips should be turned over. There are many similarities between canned braised pork and bacon in the early stage, but the curing and air-drying time is much shorter. After 3 days, take out the marinated meat strips, put them in a place where there is no direct sunlight, and air-dry them naturally for 7 days.
4. After seven days, put the air-dried meat strips in warm water and wash them repeatedly for 3-5 times. Clean the surfaces thoroughly and cut them into mahjong-sized pieces. After all the pieces are cut, prepare a wok to heat it, then pour in the meat and stir fry slowly over low heat. The process of cooking oil takes about 40 minutes, and it must be stirred all the time to make it evenly heated. In this process, the meat will slowly oil out and the color will begin to change.
5. Turn off the fire when the meat surface is golden and the skin is crisp. Finally, after a little cooling, it can be stored in a ceramic cylinder. Be sure to pour it in with the cooked lard, so it can be preserved for a long time. Canned meat can be taken at will.