Salted Pork Belly - Hakka Style (客家鹹豬肉)
Author: Mike Hsu
Recipe type: Appetizer
Cuisine: Taiwanese
Serves: 4-8
- 1 ½ - 2 lbs pork belly
- 3 tbsp rice wine
- 2 tbsp sea salt
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp crushed Sichuan peppercorns
- ½ tsp Chinese five spice powder
- In a mixing bowl, mix all the ingredients
- Add in the pork belly and massage the meat with the marinade for about 1 minute
- Put everything in a plastic bag and refrigerate for 2 to 5 days, turning the meat over daily
- Remove and place on a baking rack with fat side up
- Roast in the oven at 350° F for about 60 minute until tender
- Allow to cool for about 10 minutes
- Slice thinly and garnish with chopped leeks
Another way to eat this is to slice the leeks and place it in between two slices of salted pork with a bit of hoisin sauce.
Recipe by It's My Dish at https://itsmydish.com/salted-pork-belly-hakka-style/
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