Ingredients

• 500 grams pork belly
• 100 grams high-alcohol liquor (e.g., white wine or rice wine)
• 1/2 teaspoon salt (for initial seasoning)
• 3 bay leaves
• 2 cinnamon sticks
• 4-5 star anise
• A handful of dried chili peppers (optional, for extra heat)
• A handful of peppercorns
• 1 teaspoon cumin
• A few pieces of rock sugar
• 500 grams light soy sauce
• 50 grams dark soy sauce
• 2 bowls of water (approximately 400 ml)

For Marinating and Drying

• Plastic wrap
• Small rope or string
• A hanger or drying rack

Step-by-Step Instructions

1. Prepare the Pork Belly:
   • Start by cutting the pork belly into 5 cm strips. Make sure the pieces are slightly larger than you want them to be, as they will shrink during the drying process.
   • Remove the skin from the pork belly strips to allow for better marinade absorption.
2. Initial Preparation:
   • In a large bowl, pour 100 grams of high-alcohol liquor over the pork strips. Mix thoroughly to ensure all the meat is coated.
   • This step helps to clean the meat and prevent bacterial growth. Do not use water as it can promote bacteria.
3. Seasoning:
   • After mixing with liquor, sprinkle 1/2 teaspoon of salt over the pork. Massage it in to ensure an even coating.
   • Set the seasoned pork aside while you prepare the soy sauce mixture.
4. Prepare the Soy Sauce Mixture:
   • In a large pot, combine 500 grams of light soy sauce, 50 grams of dark soy sauce, and 2 bowls of water. Stir well.
   • Add 3 bay leaves, 2 cinnamon sticks, 4-5 star anise, a handful of dried chili peppers, a handful of peppercorns, 1 teaspoon cumin, and a few pieces of rock sugar to the pot.
   • Bring the mixture to a boil over high heat. Allow it to boil until the rock sugar is fully dissolved and the flavors meld together. Let it simmer for an additional 2 minutes, then turn off the heat and let it cool.
5. Marinate the Pork:
   • Once the soy sauce mixture has cooled, pour it over the pork belly strips in a large bowl. Ensure all the pork pieces are submerged and coated with the sauce.
   • Cover the bowl with plastic wrap and refrigerate for 2 days. During this time, turn the pork every 12 hours to ensure even marination.
6. Dry the Pork:
   • After marinating, remove the pork from the bowl and let it drain to remove excess soy sauce.
   • Tie each piece of pork belly with a small rope or string.
   • Hang the pork on a hanger or drying rack in a well-ventilated area or in direct sunlight. Allow it to dry for about 3 days, or until the surface is fully dried and slightly hardened.
7. Cooking the Pork:
   • Once dried, the pork can be cooked. Place the dried pork belly in a rice cooker. Do not add any water; the pork will release its own fat during cooking.
   • Set the rice cooker to the “Cook” setting and cook until the pork is tender and cooked through, about 30-40 minutes.
8. Serving:
   • Remove the cooked pork belly from the rice cooker. Let it rest for a few minutes before slicing.
   • Serve the pork belly slices as a savory snack, appetizer, or side dish.

Cooking Tips

• Meat Size: Ensure the pork strips are uniformly cut to avoid uneven cooking.
• Marination Time: Allowing the pork to marinate for a full two days enhances the flavor and ensures a deep, rich taste.
• Drying: Ensure the pork is fully dried before cooking. Inadequate drying can affect the texture and flavor.

Storage

• Refrigeration: Store any leftover cooked pork belly in an airtight container in the refrigerator for up to 1 week.
• Freezing: For longer storage, freeze the cooked pork belly in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

Nutritional Facts (Per 100 grams of cooked pork belly)

• Calories: 290 kcal
• Carbohydrates: 7g
• Protein: 23g
• Fat: 20g
• Sodium: 1200mg
• Fiber: 0g

FAQs

1. Can I use other types of meat for this recipe?
   • Yes, you can use other cuts of pork or even beef, though cooking times may vary.
2. Is it necessary to hang the pork outside?
   • Hanging the pork in a well-ventilated area or sunlight helps with drying, but you can also use a food dehydrator if preferred.
3. Can I skip the drying process?
   • Drying the pork is crucial for developing the texture and flavor. Skipping this step will result in a different texture and flavor.
4. How can I adjust the spice level?
   • Adjust the amount of dried chili peppers and peppercorns to increase or decrease the spiciness to your preference.
5. What if I don’t have a rice cooker?
   • You can cook the pork in an oven or on the stovetop. Ensure it is cooked thoroughly and the fat has rendered out.

Conclusion

Homemade Soy Sauce Pork Belly is an easy and flavorful alternative to bacon, offering a rich and savory taste with a delightful texture. By marinating and drying the pork belly, you achieve a deliciously spiced treat that’s perfect for any occasion. Whether served as a snack, appetizer, or side dish, this recipe showcases how simple techniques can yield impressive results. Enjoy this homemade delicacy, and savor the satisfaction of creating a tasty treat right in your own kitchen.