So I accidentally watched this video on YouTube (see below ↓) and immediately decided to try that chinese bacon recipe. Watch the video and ask again why I wanted to try this… 🙂 I have absolutely no clue how this will work out, so follow here for updates if you like! What I did is this:









1000g Pork Belly, skinless, cut into 1cm Strips lengthwise

1 tbsp. high-alcohol liquor (W.O.D.K.A.)
1 tbsp. chinese cooking wine (Shiaoxing)
1 tbsp. salt
1 star anise
3/4 cinnamon stick
1 tsp. szechuan peppercorn
1 cup sugar
2 cups soy sauce

Mix and marinate for 24 hours in the fridge, then air-dry for at least 3 days, hanging on strings.

→ Read part 2 here
→ Read part 3 here


Author’s comment on the video:

Chinese Bacon 臘肉 , pronounced “là ròu” in Mandarin and “lop yuk” in Cantonese, is a staple in Chinese cuisine. It’s either air-cured with soy sauce, sugar and spices (like star anise, cinnamon, and peppercorn) until it’s very hard, or it’s cured for a shorter period of time before being smoked.