Channel: Souped Up Recipes

Category: Howto & Style

Tags: homemade cured bacondiy baconlap yok recipescantonese cured porkhomemade baconcured pork recipechinese cured meatlap yukchinese baconcured bacon recipe腊肉cured meathow to make baconcured meat recipecured pork bellycured pork belly recipeschinese bacon recipehow to make lap yokhow to make homemade baconhow to cure meathow to make cured meatchinese cured pork bellyhow to cure bacon at home

Description: "秋风起，吃腊味" is a Cantonese saying, means when autumn winds, eat cured meat. Autumn is the best season to make lap yok because the weather is perfect. I live in FL, USA. The autumn here is still too hot to hang the meat outside. So I am actually showing you the oven method. My family has used this recipe for decades. It is so delicious. 🥢BUY MY CHOPSTICKS - geni.us/Ceramic-Chopsticks (Launch Special!! Use "15soupedup" to get 15% discount) 🥢BUY MY CARBON STEEL WOK - geni.us/carbon-steel-wok 🥢BUY MY CLAY POT - geni.us/soupeduprecipesclaypot (Use "claypot20" for a 20% discount. Note: so far, we only launched this product in the USA, CA, AU, and the UK. If you are not in one of these countries and you want to buy it, please email soupeduprecipes@gmail.com with a subject title "clay pot" to reserve the discount and I will notify you when the inventory is ready) 🥢SUPPORT ME ON PATREON - patreon.com/soupeduprecipes 🥢PRINTABLE RECIPE - soupeduprecipes.com/lap-yok-recipe INGREDIENTS 4 kg of pork belly slap 3.5 tbsp 58 grams of salt, preferably sea salt or iodine-free salt (Amazon Link - geni.us/USlsWyu) 1 cup + 1/4 cup (270 gram) of sugar 1 cup + 1/4 cup (350 grams) of soy sauce (Amazon Link - geni.us/uCWY0) 1/4 cup of dark soy sauce (Amazon Link - geni.us/g3xC) 1 tbsp of Sichuan peppercorn, optional (Amazon Link - geni.us/MftpVgZ) 1/4 cup of rose cooking wine optional 1.5 cup (300 grams) of high alcohol content liquor (at least 35% ACL/VOL) INGREDIENTS In a sauce bowl, thoroughly combine the following ingredients: salt, sugar, soy sauce, dark soy sauce, Sichuan peppercorn (optional), and rose cooking wine (optional). Set it aside Slice the pork belly slap into 1.5-inch wide strips. The difference between Chinese bacon and western bacon is that we do a dehydration process. You could use a leaner cut but it will get tough and chewy as the moisture evaporates. The striation layers on the pork belly ensure the meat stays juicy. Toss the pork belly with 1.5 cups (300 grams) of high alcohol content liquor thoroughly. Although most of the alcohol will evaporate during the fermentation, a small amount will react with the fatty acids and create esterification, which forms esters. That gives lots of flavor to the cured meat. If you skip the alcohol for religious reasons, the final flavor will be different but it will still taste delicious. Transfer it to a different container and leave the excess alcohol behind. Marinade the pork with the sauce for 36 hours. Come back every 12 hours and give it another toss to ensure an even marinade. 36 hours later, poke on each pork strips by using a knife then tie them with kitchen twines. Hang all the pork strips onto the oven rack and slide the rack into the oven. Place a big tray under and line it with tin foil to catch the drips. If your oven is not big enough to hang the meat, place the pork on the rack or cut your pork shorter instead. Use the lowest temperature in your oven and dehydrate the pork for 15-30 hours or until the pork lost 30% of the weight. The temperature should be between 120-150 F (48-65C). If your oven's minimum temperature can not go down to that low, use something to prop the oven door and keep it slightly open so the inner temperature is lower. When it is done, the pork texture is firm. The color is brown and shiny. It will become much shorter and you will see a lot of oil dripped down to the baking tray. Wrap the pork with paper towels and put it in the fridge for 4 weeks to encourage fermentation. Do not wrap it with plastic bags. It needs to be uncovered or else it will trap moisture, and that causes spoilage. After 4 weeks, put the pork in Ziploc bags or seal it in the vacuum bags and freeze it for future use. It will stay good for 8-12 months. The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay pot Rice, Taro Root Cake, Cantonese turnip cake, XO Sauce, Cantonese fried rice.