Anhui-style Salted Pork Belly
Anhui-style Salted Pork Belly is a traditional dish from Anhui province in China. It is a thick and fatty cut of pork belly that is seasoned with a blend of spices, including star anise, cinnamon, and Sichuan peppercorns, before being salted and cured for several days. The result is tender, savory meat with a rich, complex flavor that is perfect for serving as a main dish or as a flavorful addition to soups and stews. Anhui-style Salted Pork Belly is a popular dish throughout China and is often enjoyed during festive occasions and family gatherings.
Ingredients
- 1.5 lbs pork belly, skin on
- 1 tbsp Sichuan peppercorns
- 2 tbsp sea salt
- 1 tbsp Chinese five-spice powder
- 5 garlic cloves, crushed
- 1.5-inch ginger, sliced
- 2 scallions, cut into strips
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup water
- 1/2 cup rock sugar
About the recipe
Cook Time: 150-120 minutes
Portions: 4-6 servings
Difficulty: Easy