Lap yuk (臘肉) or là ròu (腊肉) is a Chinese cured pork belly. Besides, it’s a classic and traditional Chinese bacon that can be used in lo bak go, taro cake, glutinous rice stir fry, Chinese cabbage bacon stir fry and clay pot rice. This lap yuk Chinese bacon recipe only uses a few simple ingredients. Also, it shows how to make and prepare Chinese cured pork belly at home.
Love Chinese food? Check out these ma po tofu, beef broccoli, steamed pork patty, ginger scallion crab and Asian shaved ice recipes.
What is Chinese cured pork belly?
Chinese cured pork belly is also called Chinese bacon. Besides, it is a very traditional Chinese cuisine. In Cantonese, it calls lap yuk (臘肉). Or, là ròu (腊肉) in mandarin.
Different regions make Chinese bacon slightly different. Some people like to make it spicy. However, canton people like to marinate the pork belly with a mixture of soy sauce. Then, hang outside and let the wind or air dry for a few days. This is a traditional way to preserve or cure Chinese bacon.
Also, lap yuk or la rou is a Chinese New Year food. Most people use lap yuk to make turnip cake, taro cake, stir fry glutinous rice, cabbage & Chinese bacon stir fry, clay pot rice and much more.
When I was a kid, I had seen my aunties and relatives preserved and cured Chinese pork belly in China. However, I never thought I would have to make them. Since, I can’t find and buy any lap yuk around my area. Therefore, I learned and made my homemade la rou. And, now I understand why la rou is expensive because it takes time and work.
What are the ingredients for Chinese bacon?
This Chinese bacon or lap yuk recipe is Cantonese style. Therefore, I mainly use soy sauce, dark soy sauce, salt, sugar, five spices, garlic powder, ginger, cooking rice wine and pork belly.
Cooking tips for how to make Chinese bacon:
Marinate the meat:
- It is best to choose half fat and half meat of pork belly.
- Mix the marinated sauce well.
- Put pork belly in a ziplock bag and pour the marinade sauce into the bag. Zip and tighten the bag, mix and make sure the sauce covers the pork belly.
- I prefer to use a ziplock bag because it’s easier and less messy.
- Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok.
- Lay the marinated pork belly bag flat in the refrigerator (12 hours), flip the other side at night before going to sleep (12 hours).
Preparation and hanging the meat:
- Thread the marinated pork belly with a needle and string. Make sure to thread through the meat, not the fat part.
- I use safety pins to hook/hang the pork belly. However, you can use any hooks that help hanging is ok.
- Since my area and weather is dry. I hung out with some sunlights for 7 days. Average people hang around for 5-7 days. Some may need 10 days, all depending on the area and weather.
- Usually, I hang the marinated pork belly in the early morning until dark at night and I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average.
- The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.
- We live in the mountain west area, the best time to make Chinese cured bacon is in November because the weather is nice, no bugs and flies.
- I have tried to make some during winter time in December which is ok too. But, sometimes it snows and I have to hang them inside the house.
- Before you make Chinese bacon, it is best to check the weather report and see the average 7 days weather. Sunny or partly cloudy works ok. However, don’t overexposure under the hot sun.
- Normally, around 4-5 days hanging the lap yuk outside, you can see a layer of oil shiny on the meat. It’s a good indicator that the bacon is almost done.
Storage:
- Wrap 2-3 pieces of la yuk with parchment paper and put into a ziplock bag. Then, freeze them for up to months or put them in the refrigerator for a few days.
FAQs:
I got mine at Costco. It is boneless and skin cut off pork belly in a package. However, you can also find some at Asian stores.
I use a needle, strings and safety pins. Any strings for sewing or crochet will work. Then, I use the safety pins to hook/hang the pork belly. However, you can use any hooks that help hanging is ok. 
It depends on the weather and area. Normally, I hang it outside under the sun until dark at night for 7 days. Some areas and weather may need an average 10 days.
Normally, around 4-5 days hanging the lap yuk outside, you can see a layer of oil shiny on the meat. It’s a good indicator that the bacon is almost done.
Most people use lap yuk to make turnip cake, taro cake, stir fry glutinous rice, cabbage & Chinese bacon stir fry, clay pot rice and much more.
Wrap 2-3 pieces of la yuk with parchment paper and put into a ziplock bag. Then, freeze them for up to months or put them in the refrigerator for a few days.
Wash and put it on a plate to steam for 10 minutes (wait until water boils). Then, slice and cut the lap yuk for stir fry. After, steaming the lap yuk is softened and easier to cut.
Instructions for how to make Chinese cured pork belly:
Preparation:
- Remove the boneless cut pork belly from the package. It is best to choose half fat and half meat. (This is 4.26 pounds and has 10 pieces. You can get 3-4 pounds of pork belly.)
2. Put the pork belly into the plastic ziplock bag. (I prefer to use a ziplock bag to marinate because it’s easier and less messy.)
3. Pour ¼ cup of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, ¼ cup of sugar, ¼ cup of cooking rice wine, ¼ teaspoon of five spices, 1 teaspoon of garlic powder and 1 slice of grind ginger into a bowl. Then, mix it well.
4. After that, pour the marinade sauce from step 3 into the bag of pork belly. Then, zip and tighten the bag. Massage the bag of meat and make sure the sauce covers each pork belly. Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok. Remember to lay the marinated pork belly bag flat in the refrigerator (12 hours) and flip the other side at night before going to sleep (12 hours).
5. Cut 10 of the 36 inches long strings. (Because I have 10 pieces of pork belly.) Then, thread a string through the needle and tie the end.
6. Next, take a piece of marinated pork belly and thread through the meat part a couple times to secure the meat. Cut the needle out and tie the string. See the video below the recipe card for detail.
7. Repeat steps 5-6 until the marinated pork belly is tied with a string.
8. After, put the safety pins through the strings. (You can use any hooks that help hanging is ok.)
Hanging outside:
9. The following, hang the marinated pork belly outside in the early morning until dark at night. Then, I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average depending on the weather and area. (The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.)
10. These Chinese bacon are hanging outside 2-3 days on a mostly sunny day, humidity was around 56%-76% and wind was around 5-9 mph.
11. On days 4-5, hanging the lap yuk outside. (On a sunny day, humidity was around 51%-69% and wind was around 4-7 mph.) You can see a layer of oil shiny on the meat. It’s a good indicator that the bacon is almost done.
12. Chinese cured pork belly, lap yuk, is ready after hanging outside for 7 days.
13. You can cut it into slices. (When the lap yuk is dried and cold, it is hard to cut.)
Cooking:
14. Therefore, a lot of people like to wash the lap yuk with warm or hot water. Then, put lap yuk on a plate and steam it for 10 minutes. (After the water is boiling, put the lap yuk in and account for 10 minutes.)
15. After steaming lap yuk for 10 minutes, it is softer.
16. And, steamed lap yuk is easier to cut. The taste is even better.
Enjoy this simple and tasty Chinese cured pork belly lap yuk recipe! Also, check out these chicken gnocchi soup, Thai chicken pizza, hot chocolate balls and California roll recipes.
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Chinese Cured Pork Belly
Video
Ingredients
- 10 pieces Pork Belly (Boneless cut around 4.26 pounds)
Marinated Sauce:
- ¼ cup Soy sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Salt
- ¼ cup Sugar
- ¼ cup Cooking rice wine
- ¼ teaspoon Five spices
- 1 teaspoon Garlic powder
- 1 slice Ginger (Grind)
Instructions
- Remove the boneless cut pork belly from the package. It is best to choose half fat and half meat. (This is 4.26 pounds and has 10 pieces. You can get 3-4 pounds of pork belly.)
- Put the pork belly into the plastic ziplock bag. (I prefer to use a ziplock bag to marinate because it’s easier and less messy.)
- Pour ¼ cup of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, ¼ cup of sugar, ¼ cup of cooking rice wine, ¼ teaspoon of five spices, 1 teaspoon of garlic powder and 1 slice of grind ginger into a bowl. Then, mix it well.
- After that, pour the marinade sauce from step 3 into the bag of pork belly. Then, zip and tighten the bag. Massage the bag of meat and make sure the sauce covers each pork belly. Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok. Remember to lay the marinated pork belly bag flat in the refrigerator (12 hours) and flip the other side at night before going to sleep (12 hours).
- Cut 10 of the 36 inches long strings. (Because I have 10 pieces of pork belly.) Then, thread a string through the needle and tie the end.
- Next, take a piece of marinated pork belly and thread through the meat part a couple times to secure the meat. Cut the needle out and tie the string. See the video below the recipe card for detail.
- Repeat steps 5-6 until the marinated pork belly is tied with a string.
- After, put the safety pins through the strings. (You can use any hooks that help hanging is ok.)
- The following, hang the marinated pork belly outside in the early morning until dark at night. Then, I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average depending on the weather and area. (The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.)
- These Chinese bacon are hanging outside 2-3 days on a mostly sunny day, humidity was around 56%-76% and wind was around 5-9 mph.
- On days 4-5, hanging the lap yuk outside. (On a sunny day, humidity was around 51%-69% and wind was around 4-7 mph.) You can see a layer of oil shiny on the meat. It’s a good indicator that the bacon is almost done.
- Chinese cured pork belly, lap yuk, is ready after hanging outside for 7 days.
- You can cut it into slices. (When the lap yuk is dried and cold, it is hard to cut.)
- Therefore, a lot of people like to wash the lap yuk with warm or hot water. Then, put lap yuk on a plate and steam it for 10 minutes. (After the water is boiling, put the lap yuk in and account for 10 minutes.)
- After steaming lap yuk for 10 minutes, it is softer.
- And, steamed lap yuk is easier to cut. The taste is even better.
Notes
Cooking tips for how to make Chinese bacon?
Marinate the meat:
- It is best to choose half fat and half meat of pork belly.
- Mix the marinated sauce well.
- Put pork belly in a ziplock bag and pour the marinade sauce into the bag. Zip and tighten the bag, mix and make sure the sauce covers the pork belly.
- I prefer to use a ziplock bag because it’s easier and less messy.
- Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok.
- Lay the marinated pork belly bag flat in the refrigerator (12 hours), flip the other side at night before going to sleep (12 hours).
Preparation and hanging the meat:
- Thread the marinated pork belly with a needle and string. Make sure to thread through the meat, not the fat part.
- I use safety pins to hook/hang the pork belly. However, you can use any hooks that help hanging is ok.
- Since my area and weather is dry. I hung out with some sunlights for 7 days. Average people hang around for 5-7 days. Some may need 10 days, all depending on the area and weather.
- Usually, I hang the marinated pork belly in the early morning until dark at night and I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average.
- The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.
- We live in the mountain west area, the best time to make Chinese cured bacon is in November because the weather is nice, no bugs and flies.
- I have tried to make some during winter time in December which is ok too. But, sometimes it snows and I have to hang them inside the house.
- Before you make Chinese bacon, it is best to check the weather report and see the average 7 days weather. Sunny or partly cloudy works ok. However, don’t overexposure under the hot sun.
- Normally, around 4-5 days hanging the lap yuk outside, you can see a layer of oil shiny on the meat. It’s a good indicator that the bacon is almost done.
Storage:
- Wrap 2-3 pieces of la yuk with parchment paper and put into a ziplock bag. Then, freeze them for up to months or put them in the refrigerator for a few days.
Steve Shiflett says
I have a nice room upstairs that gets lots of sun and is dry. Will the room smell like pork if I do the drying up there? Also, what is the ideal thickness for each slice?
Tracy O. says
I don’t think your room will smell because you are not cooking it, just hanging and air drying it. I put it inside my house when the weather was not good and I did not smell anything. I measured the dried Chinese cured pork belly that I had is around 0.9 inch thick. So, I think you can cut your pork belly around 1 inch thick. Thank you for your comment!
Kevin Mann says
Tracy,
Thanks. This is awesome recipe. I want use the the bacon in stir fry Cabbage recipe of Lucas Sin of Food52. But drying process seem cumbursome. And also have Magpie birds in my area who would happy to feast on bacon. I am thinking of using dehydrator. Do you see any issue with that. I understand sunlight may be doing something special in the curing process.
-Kevin
Tracy O. says
Hi Kevin,
I haven seen people used dehydrator and oven to dry the pork belly. It is ok to use dehydrator.
Gabyu says
Nice recipe. I've tried it during the 2022 Great Shanghai Lockdown and it impressed my local in-laws! I used a massive 3kg pork and followed the recipe. Since it was in April, the air was still dry. I would not recommend doing it in warmer and wetter seasons, though. I've added some special paprika to the marinade to give it a nice smoky but subtle flavour that was a kind of fusion between the Chinese and Western 'lardons'
Tracy O. says
Thank you for your comment!
Chris Morse says
我是一个美国人，有一个美丽而美好的中国妻子和女儿。 我很想用这个食谱给他们一个惊喜！ 现在是一月，快到二月了（新年快乐！）现在的温度主要是略高于或低于冰点……在这种情况下我还能做这个食谱吗？ 感谢您的时间和关注！ 我期待着尝试这个并让我的女孩感到惊讶！
Tracy O. says
Hi Chris,
You can make them during January and February too! Just make sure it has some sunlights during the hanging process. Is your area dry or humid?
I did mine in November and December before. One time it was snowing the day before I hung the Chinese cured pork belly outside and it was cold and snow was still on the ground. Some days were cloudy, but it was ok.
Try to hang them around 7-10 days outside from morning to dark.