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Before you jump to Cantonese dry aged pork belly recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.
Why don’t we begin with something not that hard, changing the actual light bulbs. Obviously you shouldn’t confine this to just the kitchen area. The normal light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is another good thing to do. The kitchen lights especially are often left on all day long, just because the family tends to spend a lot of time there. Certainly this also happens in some other rooms, not just the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off when you don’t need them.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that tough. A lot of it is basically using common sense.
We hope you got insight from reading it, now let’s go back to cantonese dry aged pork belly recipe. To make cantonese dry aged pork belly you only need 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Cantonese dry aged pork belly:
- Provide 4 lbs pork belly cuts
- Provide 150 ml San-J Organic tamari sauce
- Use 50 ml Lee kun kee dark premium soy sauce
- Get 50 ml Shaoxin rice wine
- Use 50 ml Rum
- Use 120 g brown sugar
- Use 60 g sea salt
- Use 20 g Sichuan peppercorn
Steps to make Cantonese dry aged pork belly:
- In a large cast iron wok, sauté sea salt until light brown on low heat. Add Sichuan peppercorn and keep stir until aromatic for about 1 min.
- In a medium sauce pan, dissolve toasted salt and Sichuan peppercorn and brown sugar in heated Soy sauce mixer. Once dissolved, turn off the stove and wait until the mixture cools down. Add wine and liquor.
- Marinate pork belly slice in the brine juice for 48 hours at room temperature.
- Hang the belly up to dry cure for at least 30 days and it could be up to 2 months depends on the thickness of your cuts. During cold dry days, it's best to hang them outside in a place where there's no direct sun. During raining warming winter days, it's all right to hang in heated room as long as the air is not too moist. Refrigerator curing may work but I think it will take longer time and it will use up your storage space.
- The left piece is dry cured for 48 hours and the right piece was just hang right after marination.
- All seasonings I used.
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