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By Tracy O. Oh My Food Recipes
Ingredients: ▢ Pork Belly Marinated Sauce: ▢ Soy sauce ▢ Dark soy sauce ▢ Salt ▢ Sugar ▢ Cooking rice wine ▢ Five spices ▢ Garlic powder ▢ Ginger
1. Remove the boneless cut pork belly from the package. It is best to choose half fat and half meat.
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 soy sauce, dark soy sauce, salt, sugar, cooking rice wine, five spices, garlic powder and 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.)
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.