Together with Lap Cheong or Chinese Waxed Sausage and Waxed duck, I also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.
This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.
5 lbs/2250 g pork belly
100 g sugar
100 g of Chinese Rose wine
50 g Chinese white spirit
100 g Soy sauce
80 g Dark Soy sauce
55-60 g Salt
5 lbs/2250 克 五花肉
50 克 白酒
1. Clean and dry the pork belly with kitchen towel, use a thick needle with cotton string to push through the stronger end of the pork belly to make a loop to aid suspension, you can also use metal hooks for this purpose.
2. Hang the pork belly strips in a cool dry place with plenty of aeration and air/wind dry for 5-7 hours until the surface of meat is dry to touch.
3. Place all the other ingredients in a large mixing bowl, place the pork belly into the mixing bowl, mix well to make sure all the meat covered with sauces and place the pork belly a deep container with cover.
4. Place the pork belly in a cool, dry place like a cellar, or the fridge. Turn the pork belly every 24 hours, marinate the meat for 5-7 days.
5. Hang the pork belly strips to dry in a well ventilated place. Bring the strips back at night and keep at somewhere cool like a pantry, bring the meat out in a place with some winter sunshine once every two days, sunbathing the meat will give a glow to the meat.
6. You’ll notice the meat and skin get darker in about 7-8 days, continue to air dry the meat until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 14-20 days, mine took around 18 days.
Note: you can test the readiness of meat by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.