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Cured Pork Belly
This dish offers a wonderful blend of sweet salty and slightly spicy flavors as the cured pork belly becomes incredibly tender and juicy after resting. The rich aroma from garlic and baijiu pairs perfectly with the savory depth of light soy sauce creating a truly satisfying meal. It is a fantastic choice for anyone looking […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Cured Pork Belly
| Ingredient | Amount |
|---|---|
| pork belly | 1300 as needed |
| garlic | 100 as needed |
| salt | 6 as needed |
| light soy sauce | 70 as needed |
| black pepper | 17 as needed |
| baijiu (Chinese white liquor) | 30 as needed |
- pork belly1300 as needed
- garlic100 as needed
- salt6 as needed
- light soy sauce70 as needed
- black pepper17 as needed
- baijiu (Chinese white liquor)30 as needed
Cooking StepsHow to cook Cured Pork Belly step by step
-
Step 1Mix all seasonings evenly, rub over the pork belly, place in a bag, seal tightly, and cure for 3 days. Preheat the oven and roast at 250°C for 20 minutes. Mince the garlic, mix with vinegar, and serve as a dipping sauce.
-
Step 2My family wouldn’t let me use pork belly, so I used pork shoulder (plum blossom meat) instead.
-
Step 3Time to eat!
Cured Pork Belly
This dish offers a wonderful blend of sweet salty and slightly spicy flavors as the cured pork belly becomes incredibly tender and juicy after resting. The rich aroma from garlic and baijiu pairs perfectly with the savory depth of light soy sauce creating a truly satisfying meal. It is a fantastic choice for anyone looking […]
Ingredients
- 1300 as needed pork belly
- 100 as needed garlic
- 6 as needed salt
- 70 as needed light soy sauce
- 17 as needed black pepper
- 30 as needed baijiu (Chinese white liquor)
Instructions
-
Mix all seasonings evenly, rub over the pork belly, place in a bag, seal tightly, and cure for 3 days. Preheat the oven and roast at 250°C for 20 minutes. Mince the garlic, mix with vinegar, and serve as a dipping sauce.
-
My family wouldn’t let me use pork belly, so I used pork shoulder (plum blossom meat) instead.
-
Time to eat!
