Chinese Cured Pork Belly| Lap Yuk| Cantonese Lap Yuk

The cured pork belly(Lap Yuk)and the smoked cured pork belly are the two types of cured pork many people love. The main difference is the former one requires no smoking. In this video, I will share how to make Lap Yuk without smoking. By keeping two points in mind, you can make delicious Lap Yuk at home too. Thanks for watching. Don’t forget to give a thumbs-up and subscribe to my channel. Thank you! O(∩_∩)O
[Ingredients]
Pork Belly 2.5kg
Rock Sugar 100g (½ Cup)
Coarse Sea Salt 75g (⅓ Cup)
Soy Sauce 50g (¼ Cup)
Dark Soy Sauce 25g (1½ Tbsp)
Chinese White Spirit 50g (¼ Cup)
Star Anises 6g (5)
Cinnamon Stick 5g (⅔ Stick)
Sichuan Peppercorns 5g (1Tbsp)
Steps:
1.Cut the meat: Clean the meat with running water; Do not soak in water; Dry off the moisture after cleaning; Cut into the width of 3.5cm;
2.Marinate: crush star anises, Sichuan peppercorns, cinnamon stick, and rock sugar; put the meat strips in a large container and add in all the seasonings; massage for 3 minutes; Refrigerate for 10~12 hours and toss after 3 hours; punch holes and tie twines for drying;
3.Drying: it can be dried either indoor or outdoor; sunshine and wind are two important factors; If you dry on the balcony and do not want to ventilate by keeping the window open, you could blow the meat with an electric fan as well; Dry in the sun for about 1 week; the weight of final product should be 30% less than the fresh meat;
4.Steaming: Steam the meat that you want to serve for the day; Steam for 12 minutes after boiling; Slice the steamed meat;
5.Stir Frying: Stir fry with vegetables of less moisture; No extra salt needed;
6. Storage: the dried and unsteamed Lap Yuk can be sealed and frozen in the freezer for longer storage.
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