Smoked Pork Belly

Smoked pork belly is a special Chinese year-round food in Sichuan and Chongqing.

What is pork belly?

Smoked pork belly is mainly made by marinating fresh pork with peppercorns, dried chili, and cooking wine, and then using a fragrant cypress tree branch to smoke. After the pork belly is smoked, it is fragrant and tangy, but not fatty and rich in taste.

How to smoke pork belly

You’ll need:

1 kg pork belly
The appropriate amount of sea salt
3 star anises
5g five spice powder
15ml Chinese white wine
For smoke
2 dried orange peel
White rice
30g sugar
1 bag red tea

Directions
1. Heat a wok and stir-fry appropriate amount of salt, 1 tablespoon of Sichuan pepper, 3 star anises and 1 teaspoon of five spice powders until fragrant. Rub the fried salt on pork belly. And put the pork belly on a large bowl.

2. Pour 15ml Chinese white wine in a bowl. Put in refrigerator fresh-keeping layer and marinate for three days. ( The pork belly needs to be turned in the process) Sunbathing for pork belly for five days until the surface dry.

3. Spread tin foil on a baking sheet. Then sprinkle with rice, mix with 5 orange peels, 1 bag of black tea and 30g sugar. Preheat the oven at 220 ° C. Place the baking sheet on the bottom layer and the pork belly on the penultimate layer. Cover the pork belly with tin foil and bake for about 20 minutes until tan.

How to store the smoked pork belly

The traditional storage method is to wash the smoked pork belly and bury it in rice or bran husks after drying. The best storage method is to evacuate the bacon and pack it or wrap the smoked pork belly in a refrigerator to keep it refrigerated.

What temp has smoked pork belly done?

Method 1: Preheat the oven to 250 degrees Celsius. Then place the baking sheet on the bottom layer and the pork on the top layer. Cover the pork with tin foil and roast for 25 minutes.

Method 2: Use an old wok pan, put a layer of tin foil inside the wok pan, put the smoking materials on it, and put a shelf on it. Then put the pork and cover with tin foil, cover the pot, and simmer for 10-20 minutes with medium and small heat until the pork becomes brown.

Best wood chips for smoking pork belly

Cypress or pine and fir trees can be used as smoking materials. (Can be used on branches, bark and stumps) If you can add the appropriate amount of citrus peel, sugar cane peel is the best.

Smoked pork belly recipe:

You’ll need:

100g smoked pork belly
300g artemisia selengensis
5g dried chili
1 teaspoon ginger and garlic
1 teaspoon sugar
1 pinch salt
1 tablespoon vegetable oil

How to cook smoked pork belly

1. Wash the smoked pork belly. Heat a wok with water, and cook the smoked pork belly for10 minutes. Then transfer it on a chopping board, and slice it.

2. Cut the artemisia selengensis into a 4 cm long segment. Cut dry peppers into small pieces with scissors.

3. Heat a wok with oil until 400℉, and stir-fry ginger, garlic and dried chili until fragrant. Add the smoked pork belly and stir-fry a few times. Pour 100ml water and continue to cook under low heat until water dry. Transfer it on a plate.

4. Heat the wok again, and stir-fry the artemisia selengensis under high heat for 2 minutes. Add the smoked pork belly, 1 pinch of salt and stir-fry evenly. Transfer it on a plate. Serve.