Traditional Homemade Soy Sauce Pork (Jiangyou Rou)
A savory, firm-textured delicacy of pork belly marinated in aromatics and soy sauce, then air-dried and steamed to perfection.
Jiangyou Rou is a time-honored traditional preparation that transforms humble pork belly into a rich, flavorful delicacy. By marinating the meat in a blend of soy sauces and spices, then patient air-drying, the texture becomes firm and concentrated in flavor. Steaming just before serving completes the process, resulting in tender, savory slices that capture the authentic spirit of home-cooked comfort.
Ingredients
- 1 kg pork belly strips
- 150 ml soy sauce
- 50 ml dark soy sauce
- 50 ml cooking wine
- 3 tbsp sugar
- 1 tbsp salt
- 3 pcs star anise
- 1 tbsp peppercorns
Instructions
- 1Prepare the pork belly
Place the pork belly strips into a large mixing bowl to begin the marination process. Ensure the pork is clean and ready to absorb the flavors of the marinade.
Tip: Pat the pork dry with paper towels before marinating to help the flavors penetrate more effectively. - 2Season with soy sauces
Pour a mixture of soy sauce and dark soy sauce over the pork belly. The dark soy sauce is essential for achieving the characteristic deep color of this dish.
Tip: Using a combination of light and dark soy sauce balances saltiness with a rich, dark color. - 3Add aromatics and spices
Incorporate star anise, peppercorns, cooking wine, sugar, and salt into the bowl with the pork. Massage these ingredients thoroughly to ensure every strip is well-coated for the two-day marination.
Tip: Ensure the peppercorns and star anise are well distributed to infuse the meat with a deep, complex flavor. - 4Air-dry the pork
After marinating, hang the pork strips on a rack in a cool, well-ventilated area. Let them air-dry for three to five days until they become firm and the color darkens.
Tip: Ensure the area is properly ventilated to prevent spoilage while the pork dries. - 5Steam the pork
Once the pork has dried to a firm texture, place the strips into a steamer basket. Steam the pork for approximately 30 minutes until it is cooked through and tender.
Tip: Steaming helps render some of the fat and softens the texture of the air-dried pork.
