Winter cured meat is not limited to one type of meat. In fact, it can be done with pork, chicken and fish. My focus for this recipe is solely in winter cured pork. This recipe relies on salting the meat using salt, soy sauce, and salted cooking wine, but relies on the cold dry winters to fully cure the meat. As such, the success of this recipe is determined by the local weather (you need several cold and windy days in a row for the best results). If you have a cold room, then you make this recipe year round! I don't own a cold room so I therefore make a large batch each winter that will be sure to last me the whole year. Winter cured meat stores extremely well - months of storage does not affect the test of the meat.
Making winter-cured meat does require some planning in advance, but your taste buds will thank you in the future!
You will need the following ingredients in the following proportions:
- 1 lb slab of pork belly
- 4 tablespoons of sugar
- 1 tablespoon of salt
- 5 tablespoons of Chinese White Cooking Wine (but you can substitute with other hard liquors such as brandy or whiskey. I've used Canadian Club and Johnny Walker Black Label in the past)
- 3 tablespoons of soy sauce
- 1 teaspoon of DARK soy (NOTE: the teaspoon for the dark soy is the correct measurement)
- 1 tablespoon of Salted Cooking Wine.
Marinating the meat:
- Place the pork belly into the freezer for an hour after you buy it.
- Slice the pork belly into long, boneless strips about a half-inch thick in width
- Prepare a sink of cold water and also boil a large pot of water at the same time.
- Place each strip of pork belly into the boiling water for about 2 minutes, remove, and place into the cold water bath. You can leave the strips of meat in the cold water.
- Drain the cold water and place the strips of meat lengthwise in a casserole dish. We can now begin the actual marinating process.
- Make a marinade by adding all of the above ingredients (the salt, sugar, wines, soy sauces) in a bowl and mix them together.
- Spoon the marinade over the meat, ensuring that each piece of meat is coated. You should also turn over each piece of meat to ensure that alternate side is also evenly marinated. Leave any excess marinade with the meat, do not discard it. The goal is to let the meat absorb the marinade.
- Cover and place into a refrigerator for 2 days. During this time, it would be even better if the meat can be "basted" with the marinade as it sits in the fridge.
Continue to Part 2 of this recipe: