Asian aged pork belly is actually a great way to preserve pork when meat was scarce and nothing went to waste. Fresh pork belly is marinated with spices and alcohol and then air-dried for a month or longer. It is the fermentation process that gives Asian aged pork belly a distinct and unique aroma and taste.
When I was a little kid back home in Southern China, making Asian aged pork belly and sausage was like a traditional winter event involving the whole family’s effort. Aged pork belly is easier to make because it doesn’t require chopping and stuffing like the sausage.
Pork belly meat is my favorite when making aged pork belly. But it is not easy to find in this small northern American town I live. My husband and I drive to a nearby town where there is a newly opened Asian grocery store. I get my pork belly there.
For all those who don’t want to make Asian aged pork belly and sausage from scratch, they are available in frozen section in most Asian grocery stores. Dried daikon can be found in pickled vegetable section.
Since I made my own Asian aged pork belly a month ago, I have been waiting so anciently to try it. I also made some dried daikon a couple days ago. The newly made aged pork belly goes great with dried daikon.
1 piece aged pork belly
2 cup chopped dried daikon
1 cup dried red pepper, cut into half inch pieces
1 to 2 tablespoon Sichuan peppercorns
2 cloves of garlic, peeled and sliced
1/3 to 1/2 caup chicken broth/water
2 tablespoon soy sauce
3 to 4 tablespoon chopped green oion
2 tablespoon cooking oil
salt to taste
Rinse the aged pork belly thoroughly with water and pat dry.
Steam the jerky for about 20 minutes, and then thinly slice them.
Dried daikon are chopped into small bit size too。
In a large wok, heat the oil over medium-high heat, along with garlic, Sichuan peppercorns and red peppers. Add the sliced aged pork belly; stir fry for 3 to 4 minutes.
Add the daikon, stir fry for a couple minutes.
Add chicken broth, soy sauce and salt. Stir fry over medium-high heat until all the liquid evaporate. Sprinkle with green onion, stir them well. Serve hot.
I made 5 pieces this time. After sampling this dish, my husband decides we will definitely make aged pork belly more next time.