Introduction
It's hard to buy a box of pork belly, but unfortunately it is without the skin. It is better than nothing. It has little effect on the quality of bacon. Whenever I eat bacon, I always think of my hometown.
material
Ingredients: about 600 grams of pork belly.
Seasoning: 1/4 cup of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rose wine, 1/2 tablespoon of pepper powder, 1/2 tablespoon of mixed pepper, 1 tablespoon of mirin.
Tools: air conditioner, multi-function oven.
Practice
1. Put all the seasonings into a large bowl, add the cleaned and soaked pork belly, turn over and marinate by hand;
2. Chisel the jacks with ice while turning over and pickling to taste;
3. Constantly stir and marinate, massage the meat once every one or two hours. If it is night, put it in the box and put it in the refrigerator, and then marinate the next day until the seasoning is completely absorbed by the meat;
4. Put it in the grid, put a tray under it to prevent leakage, put it in front of the air conditioner and blow it for a few hours until it is turned off at night. It would be better if the room is not turned off;
5. Put it in the oven with Dehydrate (drying and dehydration), adjust to 130°F (about 54°C), set for 2 hours, use kitchen paper to absorb the oil when the oil is discharged, and blow it with air conditioning after dawn;
6. Use air conditioning and Dehydrate repeatedly for three to four days, until the meat is dry, the lean part shrinks and the fat part has a sense of transparency;
7. Then wrap it with a film and put it in the icy refrigerator to complete it.
Some secret tip you must have