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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 Grandma Recipe
- Recipe Notes
- Chinese Cured Pork Belly: Recipe Instructions
It was originally not in the plan to do this as a recipe post for the blog, knowing that it probably wouldn’t be as popular as our Milk Bread or Pork Fried Rice. But one night, I threw a piece of this cured pork belly into the rice cooker and cooked it together with the rice, and Sarah and Kaitlin demolished the entire thing! We decided on the spot...
The color of the pork belly in the photos came out darker than I’d have liked. I made adjustments to the recipe accordingly by reducing the amount of dark soy sauce.If you don’t have baijiu (白酒), a Chinese hard liquor, whiskey is a good alternative. Choose a decent bottle, and remember to mix the hard liquor with the sauce after it cools completely.Make sure all the utensils, containers and your hands are squeaky clean as you prepare the pork belly for curing.The drying conditions should be cool and dry with air flow. The temperature should be around 50°F to 55°F (10°C to 13°C). You can cure the pork belly in a cold, dry basement (run the dehumidifier)...In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, Sichuan peppercorns, salt, dark soy sauce (老抽), light soy sauce (生抽), Shaoxing wine, and sugar. Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar. The process should only take a few minutes. Shut off the heat and allow to co...
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- 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.
Jan 24, 2019 · Ingredients. 300 g (2 rice cup) white rice e.g Thai fragrant rice. 300 ml (2 rice cup) water. 1 piece Chinese cured duck legs. 1 piece Chinese sausage. 1 piece Chinese pork liver sausage. Choy sum for garnishing (optional) Sauce: 1/2 tbsp soy sauce. 1/2 tbsp dark soy sauce. 1/2 tbsp of oyster sauce. 2 tbsp yellow wine. 1 tsp shaoxing wine.
Mar 5, 2024 · 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 moderate effort of curing you will have a long-lasting stash of smoky, savory goodness at the ready.
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.
Feb 5, 2013 · Pin Recipe. Steamed Kuih Lapis is a popular snack in Malaysia and Singapore and it literally means layer cake in Malay. Ingredients. Scale. 350g Tapioca flour. 100g Rice flour. 500 ml Water. 400g Sugar (used 200g) 4 Pandan leaves. 500 ml Thick coconut milk with a pinch of salt. Rose pink colouring. Cook Mode Prevent your screen from going dark.
