Ingredients:
- 500g (~1 lb) Pork belly
- 30g (1 oz) sugar
- 40g (2 Tbsp) light soy sauce
- ½ tsp dark soy sauce
- 2 tsp 5 Spice powder
- 1 tsp salt
- 2 tbsp Shaoxing Wine (almost any fortified wine can be substituted for this)
- ¼ tsp chicken stock powder. (Please note that most/all chicken stock powder has MSG within the powder mixture. This is used primarily as an ancillary flavourant and is not essential so can be skipped if preferred)
Method:
- Cut pork belly pork 1.5cm thickness strips.
- Mix marinade sauce in a sealed container and add the pork to it and marinate overnight in the refrigerator. Stir and turn meat often to enhance effective marination.
- Hang to dry in the sun for 3-4 days and store a few days before serving. This can be done by piercing a hole in one end of the meat piece and threading a string through the series of pork meat.
- Once dry, store for few days before consumption to allow a meld of flavours.
- To serve, steam dry pork (lap yuk) over high heat.
- Slice the dried meat thinly and serve with rice or use as stir fried food ingredients.
Tips on meat preservation: If you plan to eat within 2 to 3 weeks and the indoor temperature is lower than 20ºC (68 F) with humidity below 60%, you can opt to store unrefrigerated with good ventilation and without direct sunlight. Otherwise, you must refrigerate at 4ºC (39 F) refrigerated it will last about 3-4 months. To prolong storage for 6 months to a year, the bacon must be sealed in plastic film or a plastic bag and frozen.
Based on a recipe
