How to make Cantonese bacon and ingredients tips

Every year in late autumn, when the autumn wind blows, most Cantonese people will make some homemade bacon. High-quality bacon smells faintly of wine and meat. The fat is amber and transparent, and the taste is crisp and tender. Crystal clear, fat but not greasy. The lean meat is shiny and firm, tough and elastic, with no obvious dents when pressed with finger pressure. It has a strong wine aroma and gets better and better the more you chew it. Since the ingredients and taste of bacon are different in each family, my father is a well-known bacon-making expert in the neighborhood. Therefore, every autumn, many neighbors will bring pork raw materials to our house and ask my father to help them. The ingredients are marinated, and then each of them takes the marinated bacon to the terrace of their home to dry. The drying is not directly exposed to the sun, but air-dried under the ventilated eaves or outdoors without sunlight.

If you want to eat good bacon, it’s best to make the cooking wine for curing the meat yourself. If you haven’t prepared it, use high-strength white wine instead. The higher the concentration of the wine, the longer the cured bacon will be stored. It does not deteriorate and tastes fragrant. Let’s teach you how to make cooking wine for curing bacon. This bottle of cooking wine has a wide range of uses. It can also be used to make braised pork or Dongpo pork. It is needed for home use all year round.

Materials for soaking in cooking wine:

30 grams of star anise, 20 grams of pepper, 30 grams of bay leaves, 30 grams of cinnamon, 30 grams of cumin, 20 grams of tangerine peel, 5 grams of rice wine (fenjiu, koji wine, high-grade rice wine) All will work)

Methods and techniques:

1. First, you need to prepare a clean wine bottle or a glass bottle with a lid. I just use the wine bottle at home, no need to clean it. , drain the finished wine bottle and soak it in the cooking wine directly.

2. Wash off the dust from all the spices, drain the water, and dry it in the sun.

3. Break the bay leaves, star anise, and cinnamon into small petals, and soak them to release the aroma. , easy to put into the mouth of the bottle

4. Put all the processed spices into the glass bottle, pour in the rice wine, shake well and soak. You can make seasoning after a week. After the cooking wine is used up, Continue adding spices and soaking in rice wine according to the initial method, and use it for a long time.

Bacon that has been dried for a week, cut into a small piece and steam it to try the taste, it is so delicious

Steps for making bacon:

5000 grams of pork belly 200g of fine salt, 150g of light soy sauce, 40g of dark soy sauce, 20g of chicken powder, 10g of cooking wine, 180g of cooking wine (if you don’t have cooking wine, use high-strength white wine to soak the spices, and filter out the shochu after 3 days to marinate the pork belly) Pure The pork belly marinated in white wine has a completely different taste.

Do not wash the pork you bought, clean the fine hair, and pierce a small hole in the skin (mainly used for stringing to hang), then use a large basin to hold the pork belly, pour in salt, With white sugar and chicken powder, rub the pork back and forth to allow each piece of pork to absorb the salt and powdered sugar evenly, then marinate for about 5 hours

Pour in the cooking wine and continue to knead the pork evenly so that each piece of pork is coated with the aroma of wine

You can marinate for another 3 hours or overnight

The next day, pour the light soy sauce and dark soy sauce into a basin, rub the pork evenly, and let the pork absorb the aroma and flavor of the soy sauce. Color evenly

After 1 hour, take out the pork, string it on a string, and place it outside to dry. If the weather is dry and windy, dry it for four to five days before eating

Cantonese-style bacon scalp

Cantonese-style bacon

Cantonese-style bacon

Food Tips: When cooking Cantonese bacon, it is best to blanch it in boiling water first , remove the dust stuck during drying, steam before slicing.