3 slices ginger
2 each star anise & cinnamon sticks
3-4 bay leaves
1TSP Sichuan peppercorns
1TBSP salt
1/3CUP dark soya sauce
1/2CUP soya sauce
1CUP shaoxing wine
3/4CUP sugar
Cook all the above in a sauce pan, simmer over low heat for just a few minutes til sugar is all dissolved. Remove from heat add in the whiskey and stir. Let cool completely. While that’s cooling clean and dry your pork belly very well. Then add marinate to ziplock bag along with pork. Place in fridge to marinate for 3 days.
3 pieces of 1inch thick pork belly pieces cut in half
3TBSP whiskey or a Chinese liquor
This is pretty darn tasty we must say!
Served with some Tamagoyaki. It was enjoyed. Will have some in a steam dish next. Onto salted cured pork next!
Do you cure pork at home? I’d love to hear your recipes.