Traditional Soy Sauce Cured Pork Belly (Jiangyou Rou)
Master the art of Chinese charcuterie with this simple soy-cured pork belly. Infused with aromatic spices and air-dried for a rich, savory, and translucent finish.
Curing meat at home is a timeless tradition in many Chinese households, especially during the cooler months. This soy sauce-cured pork belly, or Jiangyou Rou, transforms simple ingredients into an incredibly flavorful staple. The process relies on patient marination and steady air-drying, resulting in a meat that is packed with deep, savory, and aromatic notes perfect for stir-frying or steaming.
Ingredients
- 1 kg pork belly
- 50 ml white liquor
- 200 ml light soy sauce
- 2 tbsp dark soy sauce
- 3 star anise
- 1 stick cinnamon
- 3 bay leaves
- 5 dried chili peppers
- 1 tsp Sichuan peppercorns
Instructions
- 1Prepare the pork belly
Place the raw pork belly pieces into a large metal bowl. Pour white liquor directly over the meat to sanitize and prepare it for marinating, ensuring a clean base for the cured dish.
Tip: Do not wash the pork belly with water; using liquor helps remove impurities and adds a clean, preserved quality. - 2Rub the liquor into the pork
Using gloved hands, thoroughly massage the white liquor into the pork belly pieces. Ensure every surface, crease, and layer is completely covered to prepare the meat for the soy sauce marinade.
Tip: Consistent rubbing ensures the liquor penetrates the surface effectively, which is essential for proper curing. - 3Prepare the soy marinade
In a wok, combine light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, dried chili peppers, and Sichuan peppercorns. Add a bowl of water and simmer over low heat for two to three minutes to infuse the spices, then remove from heat to cool.
Tip: Simmering the spices briefly releases their essential oils, creating a much richer and more fragrant marinade. - 4Marinate the pork
Once the soy sauce mixture has completely cooled, pour it over the prepared pork belly in the metal bowl. Ensure the meat is fully submerged in the marinade.
Tip: Cooling the mixture is crucial; adding hot marinade to raw meat will prematurely cook the surface and ruin the curing process. - 5Soak and turn the meat
Let the pork belly marinate for three to four days. During this time, remember to periodically turn the pieces over to ensure they are evenly soaked and colored by the soy mixture.
Tip: Frequent turning promotes even color absorption and ensures the savory flavors penetrate the meat uniformly. - 6Rinse and hang to dry
After marinating, remove the pork and rinse it under warm water to achieve a translucent appearance. Hang the pork belly to air-dry for seven days until cured and ready for consumption.
Tip: Using warm water during the rinse helps brighten the color and enhances the texture of the cured meat.
