How to pickle bacon in Northeast China?

Northeast bacon

Ingredients: 5 kg of pork belly with skin, 2 packets of edible salt, appropriate amount of Chinese prickly ash and star anise, 5 g of rock sugar, 20 g of high-alcohol liquor, 0/0 g of good pepper and 0/00 g of fresh soy sauce.

Wash the pork belly, wash the hair on the pigskin and cut it into 5 cm strips.

Pork belly cut into strips

Boil the pan dry (do not brush it with oil), pour in salt, add pepper, star anise and dried Chili, stir-fry until the salt is slightly yellow, and pour out.

Stir-fried spices

Sprinkle hot salt evenly on the pork belly and rub it hard to taste. Pour in white wine and rock sugar (mashed with tools) and stir the delicious soy sauce evenly. Put the marinated meat into a vat and press it with a heavy object (the purpose of this step is to squeeze out the water from the pork). Keep the temperature below 5 degrees and marinate for seven days.

pickled vegetables

Make a hole in the marinated pork belly, tie it with a rope and hang it in a cool and ventilated place to dry for seven days.

air

Start smoked bacon

Take a large pot and add rice, tea, peanut shells, sugar and orange peel. Put on the grate, and then put on bacon for smoking. When there is smoke in the pot, turn the pork belly over and take it out for another minute or so.

Put the smoked bacon in a steamer, steam it for about 20 minutes, take it out and put it on a plate.

Smoked bacon finished product