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We hope you got benefit from reading it, now let’s go back to cantonese dry aged pork belly recipe. To make cantonese dry aged pork belly you only need 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Cantonese dry aged pork belly:

1. You need 4 lbs pork belly cuts
2. Use 150 ml San-J Organic tamari sauce
3. Provide 50 ml Lee kun kee dark premium soy sauce
4. Get 50 ml Shaoxin rice wine
5. Provide 50 ml Rum
6. You need 120 g brown sugar
7. Use 60 g sea salt
8. You need 20 g Sichuan peppercorn

Steps to make Cantonese dry aged pork belly:

1. In a large cast iron wok, sauté sea salt until light brown on low heat. Add Sichuan peppercorn and keep stir until aromatic for about 1 min.
2. In a medium sauce pan, dissolve toasted salt and Sichuan peppercorn and brown sugar in heated Soy sauce mixer. Once dissolved, turn off the stove and wait until the mixture cools down. Add wine and liquor.
3. Marinate pork belly slice in the brine juice for 48 hours at room temperature.
4. Hang the belly up to dry cure for at least 30 days and it could be up to 2 months depends on the thickness of your cuts. During cold dry days, it's best to hang them outside in a place where there's no direct sun. During raining warming winter days, it's all right to hang in heated room as long as the air is not too moist. Refrigerator curing may work but I think it will take longer time and it will use up your storage space.
5. The left piece is dry cured for 48 hours and the right piece was just hang right after marination.
6. All seasonings I used.

Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner's recipe. Trim the edges of the belly to create a uniform rectangle. You can either remove the skin now, or remove it before eating; I prefer to do it now.

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