Sichuan and Southwestern Chinese · other
Sichuan Bacon A home-cured pork belly seasoned with salt, sugar, soy sauce and Sichuan peppercorn, then dried and fermented into a firm, savory bacon. Slice it thinly for a side dish or use it to flavor rice, stir-fries and braises.
total 48 hr
prep 30 min
servings 12 Keep this recipe Add a copy of Sichuan Bacon to your Saucepan library.
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Back to 12 servings 4 kg pork belly, skin on or off; fatty cut 58 g salt, sea salt or iodine-free salt, about 3.5 tablespoons 270 g sugar, about 1.25 cups 350 g soy sauce, about 1.25 cups 0.25 cup dark soy sauce 1 tablespoon Sichuan peppercorns, optional 0.25 cup rose cooking wine, or about 1 teaspoon rose water 300 g high-alcohol liquor, at least 35% ABV; baijiu traditionally, vodka works, about 1.5 cups
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1 Step 1: Stir the salt, sugar, regular soy sauce, dark soy sauce, Sichuan peppercorns and rose cooking wine together in a bowl. Set the cure mixture aside.2 Step 2: Slice the pork belly lengthwise into strips roughly 1.5 inches across, then coat them well with the high-alcohol liquor.3 Step 3: Move the strips into a clean container, leaving any extra liquor behind, and turn them in the cure mixture until evenly coated.4 Step 4: Refrigerate for 36 hours, turning the meat every 12 hours. Weigh it down with a few plates on top so the cure penetrates throughout.5 Step 5: Pierce a hole through one end of each strip with a sharp knife, then use a chopstick to push a length of kitchen twine through the hole and knot it into a loop for hanging.6 Step 6: Suspend the strips from the oven rack with space between each one, and slide a foil-lined tray underneath to catch drips. If the oven is too small for hanging, lay the strips flat on the rack.7 Step 7: Dry the pork in the oven at its lowest setting, 120-150°F (48-65°C), for 15-30 hours. It is ready when it has shed about 30% of its starting weight and looks firm and glossy. If the oven can't go that low, hold the door slightly ajar with something heat-safe. This step only dries and cures the pork; it is not cooked through, so the cured pork must be fully cooked before eating (see step 10).8 Step 8: Wrap the dried pork loosely in paper towels, then refrigerate it for about 4 weeks to ferment, keeping the plastic open rather than sealed.9 Step 9: Once fermented, pack the bacon into freezer or vacuum-seal bags and freeze it. It keeps for 8-12 months.10 Step 10: Before eating, cook the cured pork thoroughly by steaming it until it is hot throughout and the internal temperature reaches at least 145°F (63°C), with the meat looking opaque and the fat translucent. Slice it thin to serve as a side dish, or add it to clay pot rice, taro cake, turnip cake, XO sauce or fried rice.getsaucepan.com/r/a1824aba-37cb-5358-9ea8-4dd4aa35e0fd
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