Cured Pork Belly Recipe (Cantonese Lap Yok)

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"秋风起，吃腊味" is a Cantonese saying, means when autumn winds, eat cured meat. Autumn is the best season to make lap yok because the weather is perfect. I live in FL, USA. The autumn here is still too hot to hang the meat outside. So I am actually showing you the oven method. My family has used this recipe for decades. It is so delicious.
INGREDIENTS
4 kg of pork belly slap
3.5 tbsp 58 grams of salt, preferably sea salt or iodine-free salt (Amazon Link - geni.us/USlsWyu)
1 cup + 1/4 cup (270 gram) of sugar
1 cup + 1/4 cup (350 grams) of soy sauce (Amazon Link - geni.us/uCWY0)
1/4 cup of dark soy sauce (Amazon Link - geni.us/g3xC)
1 tbsp of Sichuan peppercorn, optional (Amazon Link - geni.us/MftpVgZ)
1/4 cup of rose cooking wine optional
1.5 cup (300 grams) of high alcohol content liquor (at least 35% ACL/VOL)
INGREDIENTS
In a sauce bowl, thoroughly combine the following ingredients: salt, sugar, soy sauce, dark soy sauce, Sichuan peppercorn (optional), and rose cooking wine (optional). Set it aside
Slice the pork belly slap into 1.5-inch wide strips. The difference between Chinese bacon and western bacon is that we do a dehydration process. You could use a leaner cut but it will get tough and chewy as the moisture evaporates. The striation layers on the pork belly ensure the meat stays juicy.
Toss the pork belly with 1.5 cups (300 grams) of high alcohol content liquor thoroughly. Although most of the alcohol will evaporate during the fermentation, a small amount will react with the fatty acids and create esterification, which forms esters. That gives lots of flavor to the cured meat. If you skip the alcohol for religious reasons, the final flavor will be different but it will still taste delicious.
Transfer it to a different container and leave the excess alcohol behind. Marinade the pork with the sauce for 36 hours. Come back every 12 hours and give it another toss to ensure an even marinade.
36 hours later, poke on each pork strips by using a knife then tie them with kitchen twines.
Hang all the pork strips onto the oven rack and slide the rack into the oven. Place a big tray under and line it with tin foil to catch the drips. If your oven is not big enough to hang the meat, place the pork on the rack or cut your pork shorter instead.
Use the lowest temperature in your oven and dehydrate the pork for 15-30 hours or until the pork lost 30% of the weight. The temperature should be between 120-150 F (48-65C). If your oven's minimum temperature can not go down to that low, use something to prop the oven door and keep it slightly open so the inner temperature is lower.
When it is done, the pork texture is firm. The color is brown and shiny. It will become much shorter and you will see a lot of oil dripped down to the baking tray.
Wrap the pork with paper towels and put it in the fridge for 4 weeks to encourage fermentation. Do not wrap it with plastic bags. It needs to be uncovered or else it will trap moisture, and that causes spoilage.
After 4 weeks, put the pork in Ziploc bags or seal it in the vacuum bags and freeze it for future use. It will stay good for 8-12 months.
The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay pot Rice, Taro Root Cake, Cantonese turnip cake, XO Sauce, Cantonese fried rice.

[@SoupedUpRecipes]

The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay Pot Rice - kzbin.info/www/bejne/qIDMf5-kmJt2sJI Taro Root Cake - kzbin.info/www/bejne/l5mUppuolpetnMU Cantonese Turnip Cake - kzbin.info/www/bejne/e5OUhH6BbNSZrbc XO Sauce - kzbin.info/www/bejne/h3TTl2eghNaehKs Cantonese Fried Rice - kzbin.info/www/bejne/aoSyhnStfsapfpI

[@eheavensone]

You should add instructions on how to hold Chop Sticks. Keep up the great work Mandy, Peace

[@BigMamaDaveX]

🔎 In my experience, people who reject alcohol for religious reasons, generally reject pork for the same reasons. 😉✌

[@daamsy]

Thank you..can you show us how to make the Chinese sausage??

[@MaZEEZaM]

Really great video and recipe as always but especially for these cured products that we can't easily or cheaply access in Australia. Your chopsticks look really nice too, given ceramic is generally very smooth and slippery, are yours textured at the picking up end to help grip the food? For those of us who find chopsticks difficult at the best of times, textured chopsticks would really help.

[@MaZEEZaM]

@@BigMamaDaveX There are many Christian people who don't use alcohol for religious reasons but love pork though many are also vegetarian.

[@liceous]

I love that she sponsors her own videos. Power move

[@lailinglee9009]

I used your recipe made lap yok with 10 lbs no skin pork belly. They turned out amazing tasty! My hubby said better than store bought. Thank you very much for your sharing and I will definitely try out more of your delicious menu!,😋😋😋👍👍👍

[@faithbarcelo4795]

Thank you so much this is amazing, I love all your recipes but especially the fermented/cured/aged ones!

[@benzuckerman]

I love your recipes and I love watching you make them. I think that your husband is the luckiest man in the world.

[@earlystrings1]

Now that we have lap yok, you could do an update for clay pot rice!

[@stanleysheppard8464]

Great tips for doing this at home in US. Thanks for sharing, will definitely try this recipe!

[@lailinglee9009]

Thank you Mandy for your Lap yok recipe! 🥰I made that today and It was very tasty! Hubby and I both enjoyed it much. Thanks for your sharing!

[@spicyspice352]

Howdy, love your stuff. Lap yuk is in just about every Chinese grocery here in Australia but I cant wait to make my own.

[@MrRandyj72]

You don't have time to make this you need to go save your fellow countrymen from the crap fake lock down

[@freeman10000]

@@MrRandyj72 Mate, our country is doing just fine. Life is great in Australia so there is no need for you to worry about us🇦🇺👍

[@spicyspice352]

@@MrRandyj72 plz google how to make a tinfoil hat and get vaccinated thanks

[@sixstringedthing]

You can even get lap chong from the Asian section of Woolies or Coles these days, but it's quite expensive by weight and I don't know how good the quality is. Keen to try Mandy's recipe for that too! (and *of course* his name is Randy... these people are like caricatures of themselves at this point 😆)

[@jafo3814]

I made a batch of lap yuk about 6 weeks ago with pork butt. After 10 days of fermentation, I took a piece of lap and cooked it for consumption because I couldn't wait any longer. The lap yuk was good but it lack a "certain" something. To make a long story short, let your lap yuk go through the fermentation of at least 4 weeks as Mandy had prescribed, I have notice that the texture , the color as well as the fragrance when cooked is much more superior than the 10 day lap yuk I had cooked previously. Mandy, thanks for your recipe. The lap yuk was most delicious, and I planned to make a big batch for gifts over the holiday!!!

[@mixtape4041]

My goodness, the time and effort you put into your videos is astonishing! Thank you!

[@denxelsosa4632]

Thank you so much mandy You granted our wish!!!That is so much effort to do that but you still did that for us a good inspiration mandy That looks like bacon but it looks like in a healthier version Yummy❤️❤️❤️❤️😋😋😋

[@cookingsimplydelicious]

This cured pork belly looks so good and tasty! thank you for sharing.

[@dougchinn2820]

Fantastic recipe. Since it's winter and raining here, I'm going to wait till warmer weather to try the "hanging" method to dry the meat. My mom used to do this with Lop Oop, or preserve duck. You're right, the taste is amazing. Thank you for sharing your recipe.

[@composthis]

I was just wondering about doing this with duck, since I raise my own birds. Any tips? Would you use duck breast with the skin on?

[@dougchinn2820]

Haven't tried it yet, but it should work. Google "Cantonese cured duck", to see a similar recipe for duck. Ingredients very similar, but the prep may differ a little. Be sure to cover the duck with a mesh screen to keep flies and other insects out while curing. Good eating.

[@composthis]

@@dougchinn2820 thanks so much for the info!

[@UncleBillsKitchen]

Awesome recipe Mandy. I love La Roe. In Taiwan, you can always see people hanging it and Ma Gan Chai to dry and cure. So delicious. 4 weeks of fermentation in the fridge, wow! You are really a master of your craft. Thank you for the inspiration. Happy Cooking, UB

[@thecookingshorts]

Lap Yok is the best ! love it

[@semco72057]

That sounds like a great recipe and the meat will be ready for the different dishes which calls for cured pork bacon. I have a package of bacon and could try making some of that and use it in a dish and see how it turns out. Thanks for sharing this recipe with us all and God Bless and Merry Christmas to you and your family.

[@timothyelie7005]

This looks delicious thank you for sharing the recipe. I hope you are well.

[@davidosborne3187]

Hi Andy, I have been one of your subscribers for almost a year and love what you do. I also appreciate your hard work in preparing your episodes. Just watched the one that showed five different fillings for Chinese dumplings, what dedication you have!! Regarding this episode it would be great to see a follow up episode where you mention all kinds of recipes where this cured bacon could be used. I am sure you have featured many recipes in the past where this is used so in the follow up episode you could get your subscribers to revisit your previous recipes featuring your cured bacon. Anyway keep up the great work!!!! David🇨🇦

[@davidosborne3187]

Sorry ‘MANDY’ David 🇨🇦

[@cookingsimplydelicious]

This is so very delicious recipe you made, this has made me hungry, thank you for sharing your recipe.

[@iamafractal]

It makes a great deal of sense to use a curing chamber, where temperature and humidity can be controlled accurately. Luckily I have curing chambers so I’ll give this one a try! I do think I’ll add garlic and ginger though. I hope that’s traditional.

[@sheilaforde836]

Thank you. This is wonderful. I’m going to try it.

[@jonathanbrooks2120]

The recipe sounds delicious - and super easy as well! I wonder if adding a bit of liquid smoke would give it that "hung in the rafters over a wood stove" flavor.

[@SoupedUpRecipes]

yes, liquid smoke will definite work.

[@downriverjimdillac4392]

You are making my mouth water. Looks like a great way of curing bacon.

[@danecaveman]

I love this, never seen this method before.. Thanks for sharing!

[@lisawong6573]

Thank you, Mandy, for sharing this detailed information on how to make lap yok. ❤

[@Shuggies]

LOVE LOVE LOVE Your Chopsticks girl.. just Beautiful !)) And your recipies too 😋👌

[@ujhhuj7695]

I think Germany has good weather

[@theaskforpete]

Awesome video! Can't wait to make it!

[@shadodragonette]

I don't know if I will ever make this, it is a long term process. It sounds wonderful, I'm just afraid I would forget about it. I have used some of your recipes, but none that take this long. I tend to forget things.

[@crowncreativemarketing525]

What a sweetie.....and very talented!

[@lr1255]

Thanks for the thorough explanation of the process ❤❤👍👍👍👍

[@francruz5824]

You are a very articulated lady👏👏👏👍

[@angiemaatje582]

I've been watching this video and your sausage video for 100th time orso and i am planning to start some curing my self next week. I have a bottle orange liquer with 40% alcohol content i think i will use sinds the small dutch country Village i live in does not have a asian store i think it will make for a good substetute. Love your video's by the way

[@ewaldschenker8084]

V.good and delicious and fast thumbs up beautiful presentation as always. 💙💚💛🧡💜👌👌👌👍👍👍👍

[@immanuelsuleiman7550]

I feel like you already uploaded this video

[@SoupedUpRecipes]

yes, I did but there was an error so I reupload it. But thanks for watching again =)

[@immanuelsuleiman7550]

@@SoupedUpRecipes I love your channel. Thank you for all of your efforts

[@barber0611]

thanks Mandy!....fascinating recipe

[@mariod9290]

I love all your recipes ...Thank you so much

[@Greenmachine305]

Thankyou for the tip about ceramic chopsticks!

[@doggedout]

I have cured and smoked many pork bellies on my smoker (after curing in my fridge_. It is far superior to any bacon you can buy.) Unfortunately, the pork industry had figured that out and it is almost impossible to buy pork belly where I live. Also, not using pink salt makes it much better. Let it cure in the fridge for a week. Turning it every two days before smoking. I use a large rectangular backing pyrex covered. Best bacon ever.

[@tomm2812]

Very nice Mandi. Recipe processing as well. I have saved it for later. For these Holidays and the Future...All the Best

[@MaZEEZaM]

Very interesting recipe, thank you

[@hu-thiuchan2595]

I do like your recypie. You speak clearly

[@GeorgeDaniels-me7ru]

Thank you for the video. I love cured meats.

[@e00oOo00e]

Your talents are many, amazing thank you.

[@brucetidwell7715]

This sounds really interesting. I think my first step will be go to the ethnic market down the street to see if I can buy some to try it.

[@joyceho7990]

Im gonna make this tomorrow. What a great idea.

[@davidharmon2211]

Hi! Thank you for sharing the recipe! You are very talented in cooking! Is this the cured ham that you use it to make the XO sauce? I thought it was a Hu Nan style cured ham thar you used but I couldn’t find that recipe.

[@thanhthaonguyen6971]

As always, very detailed explanations. I will try this. Can you also do cure chicken too please?. Thanks Wendy.

[@rafaelsmith5411]

Super amazing 🤩🤩

[@frydik4610]

halo, saya sangat suka dengan video anda mengenai resep ini, ada beberapa pertanyaan yang mungkin jika berkenan bisa anda bantu untuk jelaskan. 1. setelah di dehidrasi bisakah kita hanya menggantungnya begitu saja untuk tetap menjaga agar tetap awet jika tidak ada ruangan pengasapan? atau cara terbaik di lapisi kertas lalu simpan di freezer untuk tahan tahunan? 2. saya pernah buat dengan metode jemur dan hasilnya sudah kering terdehidrasi, tapi bagian kulitnya jadi kering dan keras serta alot sehingga sulit dimakan, apakah daging harus di rebus lama agar tekstur kembali kenyal dan lembut sebelum diolah? terima kasih :) 2.

[@LIZZIE-lizzie]

During the pandemic our fabulous Asain market, in town, folded and closed😭 They had EVery thing, even a fresh seafood market in the back of the market. Now we have to travel to an Asain market.

[@eleeveeayees3425]

Awesome! I will use Lap Yok and Lap Cheong as a topping for ny pizza.

[@jhundevill]

Just bought your beautiful chopsticks🥰🥰

[@ghlscitel6714]

I will make it this winter.

[@craigdoughty]

Hiii, first time making and just a very quick question if I may ask. My batch has a lot of fat seeming to form now it's fermenting in the fridge. Is this ok? Yours looks fantastic and can't wait to try it. Thanks for all the reciepes I really enjoy them

[@ohno-fy2ul]

Can you replace pork with beef or other meats? By the way I love this chopstick designs

[@tessieheadley3924]

Thank you for sharing ❤love watching and am very curious how to cook it and make into sandwich. Can you show us how to cook it ? Thank you very much !

[@marinadsousa1329]

Thanku for sharing the recipe

[@MrJasonwoodrow]

If you want to avoid using higher heat, it sounds like the meat could be hung indoors (maybe garage) with a fan blowing on it for 4 weeks. Maybe inside some screen material to keep out bugs. I've seen other channels do this for biltong, a South African dried beef.

[@SoupedUpRecipes]

yes, you can do that LOL! That is the dehydrating method.

[@samchapple6363]

This is wonderful 😊

[@neffamily]

Very good sharing

[@Rem694u2]

"There is less rain in the Fall." * *Laughs nervously in record precipitation levels this fall* *

[@theaskforpete]

Please, please, please make a la gai video!!!

[@hu-thiuchan2595]

Thank you so much

[@EsutM]

@4:33 usually pork is forbidden too when alcohol isn't allowed

[@xiao..2191]

I don't know why but I still remember when I'm still a child I've seen seen something like that hanging in our stove where my grandfather and grandmother lives but they only used salted meat and pierced it with a stick then hanged it.. moreover we aren't chinese either we are from philipines and we called the dried meat etag.

[@yellowpancake2855]

Hi! I was wondering if I can use pre-salted pork bellies?

[@NabilAbdulrashidComedy]

Can you have it sit in the marinade for longer than 36 hours?

[@xavierxavier166]

Awesome chanel

[@seanomara8641]

Thank you.....another nice clip. Hah....!!

[@garylifosjoe]

Thanks

[@drjojo5551]

LOVE….your videos…..and your wonderful smile!!

[@meershaum]

Would you also save the pan drippings for use as an oil in cooking, say freezing it? Some examples please, as the smoke point would be fairly low.

[@debbiealtman4572]

Great video.

[@purplecadence7390]

i think im in love.

[@fretless05]

Baijiu has a fairly distinct flavor, but there's a lot of other strong flavors in your mix, like the dark soy. Does it change the flavor of the finished product, or does the vodka version taste the same?

[@oliviaciarlante1619]

Thank you so much for taking into account those of us that can't cook with alcohol for religious reasons!

[@barry155]

Wow, I subscribed, you're fantastic!

[@karenwong6634]

What can we replace for rose wine maam

[@jchang28]

Hi there, what if instead of using the oven to dry them up I hang the strips at sunlight? The same way I make Lap Cheong. I live in a tropical country and we always have sunlight mostly all year long.

[@avasharp]

Have the oven on low for upto 30 hours?

[@revc9835]

I like your channel 🙂. Can we use it like bacon 🥓??

[@aldrinmanguan1677]

Nice 👍👍❤❤

[@RollinParty]

Can you eat it uncooked raw or does it have to be cooked?

[@armancompany7546]

Nice

[@gillianesquilant4091]

Hello. Is there an Amazon Link to the Rose Wine or the Abergold? Rose Water please?

[@kathysil2000]

You going to show us how to cook and use it? I make it.

[@sandracoleman1330]

Can I use a dehydrator to dehydrate the pork belly?

[@mixtape4041]

I'm pretty sure she gives written directions before she does it her way

[@nygardenguru]

Probably as long as temp is right she mentioned dehydrator

[@rsmb99]

A dehydrator is the best for this as it has both heating and ventilation available. Smoking may give the meat a nice smokey flavor but smoke is harmful (carcinogenic). Nitrates and nitrites are also well known to cause cancer. Not adding nitrites (only salt) and using a dehydrator (instead of smoking) makes it completely safe.

[@litagarcia7172]

Will a dehydrator work for drying?

[@23093034]

What stops the fat from going rancid? Also, can you show us chicken and fish? Thanks.

[@andvan5171]

She said alcohol.

[@Lyn_Mirafuentes]

How much is the chopstick Im in China

[@sweetlou5902]

Yummy

[@MsLazor-nk1bc]

Can I use Jamaican white rum?

[@meiwing12]

Hello, can you please make Yun chang (膶腸)

[@yellowpancake2855]

Can I use frozen pork belly? Fresh ones are so hard to find in my country.

[@SoupedUpRecipes]

yes

[@yellowpancake2855]

@@SoupedUpRecipes THANK YOU

[@baboon500]

I grew up in Cantonese home. I hate eating this as a kid. I think because the smell of the soy sauce is too sharp. My mom always make these and hang them over the heater/radiator.

[@justsaying3290]

Can you use the brine again?

[@abaytess1139]

Can I use dry Sherry

[@nino1filionewheeler257]

Can I do this with beef?