Yen Can Cook ~ Hakka Salted Pork Belly 客家咸豬肉

I’m half Hakka (客家) and half Gaozhou 高州 (my mom is a Hakka). Yong Tao Foo (酿豆腐), Pork Belly with Pickled Mustard Greens (梅菜扣肉), braised Pork Belly with Wood Ear Fungus (木耳焖炸肉) are some of the Hakka delicacies that my mom usually cooks for us.

Hakka dishes are always related to salty, heavily flavored and fatty. The salty food helps to replenish the salt lost through perspiration after a hard day’s work on the farm. Foods are generally fatty to  maintain their strength for the strenuous physical labor that many of the Hakka are engaged in. The food preparation also involves a lot of drying and preserving/pickling so that the meat or vegetables can be kept longer.

Today’s recipe is Hakka Salted Pork Belly which is similar concept to any cured meat like bacon. The basic ingredients for the meat curing included garlic, salt, five spice powder, crushed black pepper and pepper. Other ingredients such as Sichuan peppercorns and ginger can be added too. You may pan fry, oven roast or even air fry the cured meat, and serve it as a dish, sandwiched in a bun, wrap and chop them up and throw it into fried rice. It’s a super versatile dish can everyone should learn it!

 

Ingredients (Serve: 3-4)

1kg pork belly

5 cloves garlic, minced 

1.5 tablespoons salt

2 tablespoons cooking wine

1 tablespoon ground black peppers

1 teaspoon five spice powder

1.5 teaspoon pepper

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Step 1: Wash the pork belly and pat it thoroughly dry with paper towels. Set aside.

Step 2: Mixed  minced garlic, salt, black pepper, pepper and five spice powder, until combined.

Step 3: Rub the pork belly with rice wine then rub the seasoning mix (Step 2) on all sides of the pork belly (Step 1)

HAPPY COOKING!  

#dudukrumah #stayathomeagain #stayhealthy

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