Chinese Cured Meat – Homemade Sun-Dried Cured Meat

Flavor: Savory; Cooking Method: Other; Time: Several Days; Difficulty: Moderate.

Detailed Steps for Cooking Chinese Cured Meat – Homemade Sun-Dried Cured Meat

Wash the pork and pat dry.

In a large bowl, combine the pork and seasonings.

Massage the meat thoroughly, cover with a lid, and let it sit for 2-3 hours.

Massage the meat again by hand to ensure it absorbs all the seasoning.

Cut the cotton thread into four pieces, thread the needle, and insert it into the meat for hanging.

Hang the meat high in the backyard during dry and cold weather to prevent animals from approaching. If there is dew at night, bring the meat back inside and hang it out again in the morning.

Generally, sun-dry for 4-5 days. Do not dry too much, but make sure it’s thoroughly dried. When the meat feels firm, it is usually ready.

After drying, individually wrap each piece in plastic wrap, store in the refrigerator, and when ready to eat, steam until soft. Slice or cut into pieces for consumption or use in other dishes. It can also be cooked with rice after bringing it to room temperature.

Additional Note 1: If it rains or is foggy while drying the meat, use an electric fan indoors to aid in drying. Alternatively, place two bamboo skewers in a plate and suspend the meat on them, leaving some space between each piece for air circulation.

Additional Note 2: Place the meat on bamboo skewers in the refrigerator (not the freezing compartment) as the refrigerator helps in dehumidifying. Ensure the refrigerator has adequate deodorizing agents such as fresh or dried lemon, grapefruit peel, tea leaves, etc., to prevent any unpleasant odors.