• 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)

  1. Cut pork belly pork 1.5cm thickness strips.
  2. 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.
  3. 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.
  4. Once dry, store for few days before consumption to allow a meld of flavours. 
  5. To serve, steam dry pork (lap yuk) over high heat.
  6. 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