Homemade Chinese Salted Pork (腌咸肉)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
20
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Calories
532 kcal
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Course
Main Course
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Cuisine
Chinese
Homemade Chinese Salted Pork (腌咸肉)
Description
This recipe for Homemade Chinese Salted Pork (腌咸肉) involves toasting coarse sea salt with Sichuan peppercorns in a dry pan until the salt lightly browns, then cooling the mixture. The pork belly is rinsed, dried, and thoroughly rubbed on all sides with most of the warm salt mixture. A reserved portion of the mixture is set aside.
The salted pork is weighed down with flat stones or bricks wrapped in foil to press the meat and allow even curing. The pork is then covered and left to cure for approximately 10 days. During this time, the pork develops a salty, preserved flavor and firmer texture suitable for use in various Chinese dishes or further cooking.
This traditional salt-curing method relies on time for flavor and texture development rather than extensive active cooking. It produces a characteristic salted pork used in many Chinese recipes.
Because the process takes over a week with minimal active effort, it is important to allow ample time and ensure hygiene to prevent spoilage.
Although active preparation time is about 40 minutes, curing requires around 10 days, so plan ahead.Handle the hot salt mixture carefully as it becomes extremely hot during toasting.Ensure pork belly is thoroughly dried before salting to promote effective curing.Use clean, food-safe weights to press the pork during curing and cover with plastic wrap.
Ingredients
- ½ pound sea salt coarse
- 1 ounce Sichuan peppercorn
- 4½ pounds pork belly
Instructions
Day 1:
- In a clean, dry wok or cast iron skillet over medium heat, add the sea salt and Sichuan peppercorns. Stir the mixture for 25-30 minutes, until the salt starts to turn light brown. BE VERY CAREFUL during this process. Although there isn’t much indication in the form of steam or smoke from the mixture as you stir, the sea salt does get extremely hot, so handle with care! Once the sea salt turns light brown, turn off the heat, and let the mixture cool.
- Now rinse the pork belly under cold water, and pat it thoroughly dry with paper towels. Once the sea salt mixture has cooled, but is still warm to the touch, remove ⅓ cup and set it aside. Place the pork belly on a rimmed sheet pan or in a casserole dish, and rub (press) the remaining salt mixture evenly onto the pork belly on ALL sides, the goal is to get the salt and Sichuan peppercorns onto the pork belly. Weigh down the pork belly with a couple of flat stones or bricks that have been wrapped in foil. Cover with plastic wrap and transfer to the refrigerator.
Day 2:
- Take out your pork belly and pour off any liquid that collected in the pan. After all the liquid is drained, evenly apply the ⅓ cup of the salt mixture that you put aside the day before.
- Put the stones/bricks back on, cover the pork belly with plastic wrap, and put back in the refrigerator.
Day 4:
- Take the pork belly out and pour off any liquid.
- Put the stones/bricks back on top of the pork, replace the plastic wrap, and put it back in the refrigerator.
Day 6:
- Take out the pork belly, and rinse it under cold water to wash away all the peppercorns and visible sea salt crystals.
- Pat it dry with paper towels, string it up with thick kitchen twine, and hang it in a place that’s cool and dry (and where no critters will be able to get to it) for 4-5 days until the meat is dry to the touch, but not too hard to cut. You don’t want to dry out the meat too much, or it will become tough and difficult to slice.
- P.S. Feel free to marinate the pork for a couple of days longer if you like it saltier.
Day 10:
- Your salted pork belly is ready!
- Store it in a zip-top bag in the freezer!
Notes
- Although active preparation time is about 40 minutes, curing requires around 10 days, so plan ahead.
- Handle the hot salt mixture carefully as it becomes extremely hot during toasting.
- Ensure pork belly is thoroughly dried before salting to promote effective curing.
- Use clean, food-safe weights to press the pork during curing and cover with plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 73mg | 24% |
| Sodium | 912mg | 38% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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