There are many ways to make bacon, and there are different practices in different regions. It’s been common for our family to start pickling bacon in the winter. It may be that the temperature is high, and the marinated meat is prone to deterioration. Especially after the winter solstice, it is the golden season of the cured meat. However, the practice of this Hakka bacon was learned a while ago, subverting some of the original prejudice. This pickling method is simpler to operate, and does not need to be naturally dried. It can be done all year round. When you want to eat bacon, you can do it with your own food. It is very convenient~~
Heat the pan without boiling oil, add the coarse sea salt and peppercorns to saute and let cool.
First rub the surface of the pork with high-alcohol.
Then apply the marinated salt of pepper, minced garlic, black pepper, and allspice to the pork belly.
Put it in a sealed bag and freeze it in the refrigerator for more than 24 hours.
Remove the marinated pork belly before serving, slightly flush the water, dry the water on the bacon with a kitchen towel, and put 1 teaspoon of oil in the pan to fry the surface of the bacon.
At the same time, preheat the oven to 200 degrees, and bake the fried bacon in the oven for 20-30 minutes. (Flip the middle once, you can cook the meat directly in the pan without the oven)
Take out the bacon for a minute and then slice it. Dip the sweet vinegar juice (1 tablespoon of white sugar + 2 tablespoons of white vinegar + a little ginger). The garlic can be used to remove the fatty taste and taste better.
1. The amount of salt is about 3% of the weight of the pork, and the amount is preferably to uniformly spread the salt on the pork belly. 2, to determine whether the salted pork is cooked, you can use the chopsticks to poke, easily penetrate the non-sticky, no blood, it means cooked. 3, bacon first fried and grilled, can increase the focus of the aroma, eat a pseudo-smoke effect.