Traditional Wenzhou Soy Sauce Pork (Jiang Rou)

A prized winter delicacy, this Wenzhou-style cured pork belly is marinated in an aromatic soy blend, sun-dried to concentrate the umami, and steamed until tender.

Ingredients

• 1 kg pork belly
• 2 tbsp white liquor (baijiu)
• 150 ml light soy sauce
• 450 ml dark soy sauce
• 3 star anise
• 5 garlic cloves
• 3 bay leaves
• 1 piece cinnamon stick
• 50 g rock sugar

Instructions

1. 1Prep the pork belly

   

   Begin by thoroughly rubbing the entire surface of the raw pork belly with white liquor. This helps clean the meat and provides an aromatic base for the curing process.

   Tip: Ensure you coat all sides of the pork belly evenly with the liquor.
2. 2Slice into strips

   

   Using a sharp kitchen knife, carefully cut the pork belly into long, even strips that are approximately two to three centimeters wide.

   Tip: Keep the strips consistent in width to ensure they marinate and dry at the same rate.
3. 3Prepare the marinade

   

   In a wok, combine light soy sauce, dark soy sauce (in a 1:3 ratio), star anise, garlic cloves, bay leaves, cinnamon, and rock sugar. Bring the mixture to a boil, then remove from heat and allow it to cool completely before using.

   Tip: The marinade must be completely cooled before adding the raw pork to prevent premature spoilage.
4. 4Marinate the pork

   

   Submerge the cut pork strips into the pot containing the cooled dark soy sauce marinade. Ensure all pieces are fully covered and let them soak for at least three hours for optimal flavor infusion.

   Tip: Soaking the pork longer will yield a deeper, more robust flavor.
5. 5String the meat

   

   After marinating, pierce the top of each pork strip. Thread a piece of red string through each hole to create a loop, readying the meat for the drying process.

   Tip: Make sure the string is tied securely so the meat doesnt fall while drying.

Storage & Reheating

Burn It Off

Frequently Asked Questions