15 Chinese Dry Ham Recipe You Won't Believe The Taste!
Published on: Mar 23, 2024
Chinese dry ham, also known as "la rou" or "lap yuk" in Cantonese, is a beloved cured meat in Chinese cuisine. This traditional delicacy is made by salting, smoking, and air-drying pork belly, resulting in a deep, rich flavor and a tender, melt-in-your-mouth texture. In this article, we will share a professional and well-organized recipe for making Chinese dry ham at home, so you can enjoy this delectable treat anytime you want.
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Ingredients:
1. Pork belly:
The main ingredient for Chinese dry ham is fresh pork belly, preferably with a good ratio of fat to meat. It is important to use high-quality pork for the best results.
2. Salt and sugar:
The curing process requires a mixture of salt and sugar to draw out the moisture from the pork and preserve it.
3. Chinese five-spice powder:
This classic blend of spices, which includes cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns, adds a unique and fragrant flavor to the dry ham.
4. Rice wine:
Rice wine is an essential ingredient in Chinese cooking and is used to enhance the flavor and aroma of the dry ham.
Instructions:
1. Prepare the pork belly:
Start by trimming the pork belly, removing any excess fat or skin. Rinse the pork and pat it dry with paper towels.
2. Make the curing mixture:
In a small bowl, mix together salt, sugar, and Chinese five-spice powder. Rub the mixture all over the pork belly, making sure to cover it evenly.
3. Wrap the pork belly:
Place the seasoned pork belly in a large ziplock bag and remove as much air as possible before sealing it. Alternatively, you can wrap the pork in several layers of plastic wrap.
4. Cure the pork belly:
Place the wrapped pork belly in the refrigerator and let it cure for at least 5 days. During this time, the salt and sugar will draw out the moisture from the pork, turning it into a firm and flavorful dry ham.
5. Rinse and dry the pork belly:
After 5 days, remove the pork belly from the refrigerator and rinse off the curing mixture. Pat it dry with paper towels and let it air-dry for an hour or two.
6. Smoke the pork belly:
Next, you can add an extra layer of flavor by smoking the pork belly. This step is optional, but it will give the dry ham a rich and smoky taste. You can use a smoker or a grill for this process.
7. Air-dry the pork belly:
After smoking, let the pork belly air-dry for another 3-4 days in a cool, dry place. This will allow the flavors to develop and the meat to become firmer.
8. Slice and enjoy:
Once the dry ham is ready, use a sharp knife to slice it into thin pieces. Serve it as a topping for noodles or rice, or enjoy it as a snack on its own.
In conclusion, making Chinese dry ham at home may take some time and effort, but the end result is definitely worth it. With this simple recipe, you can recreate the authentic flavors of this traditional delicacy and impress your family and friends with your culinary skills. Give it a try and experience the deliciousness of Chinese dry ham for yourself!
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