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This is a special seasonal fried rice; Lawei 腊味 means cured meat. When winter comes, Cantonese people will start curing meat. If you live in Guangdong China, you will see lots of people hanging bacon, sausage, chicken, duck, even fish on their balconies. It is also my family’s tradition.
- A Spring Festival Staple
- Selecting Pork Belly For Larou
- Dry-Brining and Wind-Curing The Meat
Some of us (namely me, but maybe you) have been planning on making Sichuan-style cured pork belly every winter for years but have been slightly daunted by the process. Even if you haven’t always had this wind-cured pork belly in your sights you will now, after reading this recipe and realizing it’s not as hard as it looks, and that after the modera...
To this day, the best part of the belly for curing is the fatty center cut (where you’ll find wuhuarou). We’re not making jerky here, pals. If you have access to pasture-raised pork, even better. But if you’re not yet convinced to seek out top grade pork belly for this project, please watch this dramatic five-minute video by YouTuber Li Ziqi that e...
Thoroughly coat the pork with the cooled salt mixture. Let brine outside in a loosely covered container for five to seven days, flipping the pieces once daily for even coverage. To prevent spoiling, outside temperatures must stay below 59F (ideally between 50-55F). However, prolonged exposure below 40F will prevent lingering internal moisture from ...
- Fiona Reilly
- Jiaozi (Dumplings) In winter, a steaming cauldron of boiling water sits on every stove, ready to cook jiaozi at a moment's notice. Today, making dumplings together at Chinese New Year is a tradition shared by almost every Chinese family around the world, but the practice has its roots in China's north, where the wheat used in the tender dumpling skins (jiaozi pi) was once a more commonplace staple than rice.
- Dayu Darou (Whole Fish or Meat) The Lunar New Year meal will almost always include dayu darou—literally "big fish and big meat." The phrase is used to describe any lavish feast where animal proteins play a central role, as opposed to day-to-day eating, in which meat and seafood are used much more sparingly.
- Lawei (Cured Meats) In the winter streets all over China, flayed giant fish, ducks, and skeins of Chinese sausage hang from racks and poles, drying and curing in preparation for Chinese New Year, and echoing ancient sacrifices that took place in the dying days of the year after winter solstice.
- Chun Juan (Spring Rolls) Spring rolls (chun juan) take their name from the holiday for which they're traditionally prepared: the Spring Festival (chunjie), also known as Chinese New Year.
It’s all you need for take a simple vegetable stir-fry over the top, or it can be the leading player in a dish with Sichuan sauces. Or just treat it as the delicacy it is, and simply, slice, steam and serve. See Part 2 below for six recipes using your larou.
Jan 24, 2019 · Not a great cook or never cooked for a Chinese New Year gathering before? Why not make this super easy yet impressive Wax Meat Claypot Rice? It is commonly served at Chinese New Year. Traditionally, this rice is made in the claypot.
Jan 21, 2022 · Chinese cured pork belly, or là ròu ( 腊肉) in Mandarin and lap yuk in Cantonese, is a staple in Chinese cuisine. Late autumn and winter is a great time to make this at home. I just whipped up two batches, and I couldn’t believe how good it was!
Nov 9, 2021 · This post shows you how to make a quick and easy authentic Chinese guotie and laver soup recipe that’s ready in less than 30 minutes. Ingredients. For Guotie. 500g minced lamb. 1 x medium-sized leek. 2 x medium-sized carrots. Filo pastry. ½ tsp Shaoxing cooking wine. 2 tsp dark soy. ¼ tsp sesame oil. ¼ tsp white ground pepper.
