Homemade Chinese Preserved Pork Recipe

How to make it

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• Cut pork belly pork 1.5cm thickness strips. Pierce a hole on top of a strip of meat to pass string with a knot. (I didn't poke any holes because I did not use the hanging method)
• Mix marinade sauce in a sealed container and add pork in it and marinate overnight in the refrigerator. Stir and turn meat often to allow even marinate. I kept them in the refrigerator for 2 days.
• Hang to dry in the sun for 3-4 days and store a few days before serving.
• I didn't hang them openly as I was afraid of the flies. Instead I placed them on oven rack supported by a plastic basin, then covered with food cover.
• I had great sun for 1 day, the next day was cloudy and I continued to sun bathing them for 2 more days. Once dry, store for few days before consume.
• To serve, steam dry pork (lap yuk) over high heat. To save time, I steamed in rice cooker along with rice. I placed the dried meat in a small plate and when the rice was about to dry, I placed the plate on top of the rice and continued to cook until the rice cooker switch popped up. Once the rice was ready, the meat was also ready.
• Slice the dried meat thinly and serve with rice or use as stir fried food ingredients.
• Tips on meat preservation:
• If you plan to eat within 2, 3 weeks and the indoor temperature is lower than 20 degrees Celsius with humidity below 60%, you can opt to store in an outside storage with good ventilation and without direct sunlight. Otherwise, you must refrigerate in 4 degrees Celsius so it can last about 3-4 months. To have it last for 6 months to a year, you have to seal and freeze it.