China has a long food culture, in which bacon curing technology has a long history, which is a unique traditional cuisine. Bacon has a delicious taste, fat but not greasy, thin but not firewood, rich in nutrition, and is deeply loved by consumers. The following is an introduction to the authentic method of curing bacon.
To make bacon, you need to prepare the following ingredients: pork belly, salt, sugar, cooking wine, light soy sauce, dark soy sauce, white wine, Sichuan pepper powder, chili powder, five-spice powder, etc. Among them, the pork belly should be made of pork belly, which is fat and lean, and has a better taste.
1.Cut the pork belly into evenly sized pieces and beat it with the back of a knife to loosen it up.
2.Salt, sugar, cooking wine, light soy sauce, dark soy sauce, white wine, Sichuan pepper powder, chili powder, five-spice powder and other seasonings are mixed together to make a marinade.
3.Add the pork belly to the marinade, stir well and let it marinate for about 20-30 minutes.
4.Rinse the marinated pork belly with water, remove the excess seasoning, and dry it for later use.
5.Put the dried pork belly in a steamer and steam it for about 30 minutes.
6.Remove the steamed pork belly and let it cool, cut it into thin slices and place it in a clean container.
7.Seal the container, put it in a ventilated and dry place, and marinate for 2-3 days.
1.The best time to make bacon is autumn, when the temperature is suitable, which is conducive to the curing and preservation of bacon.
2.During the curing process, it is necessary to ensure that there is no moisture on the surface of the meat, so as not to affect the taste and quality of the marinating.
3.The marinating time should be sufficient, generally 2-3 days, so that the meat can fully absorb the flavor of the seasoning and taste more delicious.
4.During the steaming process, it is necessary to pay attention to the heat and time to avoid over-steaming or under-steaming, which will affect the taste and quality.
5.During the preservation process, the container should be sealed well and placed in a ventilated and dry place to avoid moisture deterioration. At the same time, it is also necessary to avoid direct sunlight and high temperature environment, so as not to affect the taste and quality of bacon.
The marinated bacon is red and bright in color, rich in fragrance, fat but not greasy, thin but not firewood. It can be used to make a variety of delicacies such as bacon fried rice, bacon noodle soup, bacon burgers, and many more. It can also be eaten as an accompaniment or snack, and it is delicious.
In conclusion, the authentic method of curing bacon requires certain skills and precautions, but as long as you follow the steps carefully, you can make delicious bacon. I hope you can try making it and enjoy it.