This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing.

I found a pork belly recipe, here of course, but didn't have all the ingredients, but liked the basics of that recipe. So I modified it somewhat, and this is the result.

Best results when drying in fridge for 2 days before cooking.Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking.

MY MUM'S VERSIONA FLAVOURFULTENDER PORK BELLY INORIENTAL STYLE COOKINGLOVING IT

Everyone remembers those little packages of Ramen that we all ate as college students to save a buck. Remember promising yourself that you would finally reach the day where you'd never have to eat another bite of those wet, microwaved noodles? Well this recipe will make you fall in love with Ramen all over again and make you see the dish in a brand new light. To be clear: this is my take on the traditional Japanese dish and I was not aiming to be totally authentic!To do this recipe right is time consuming. There is no getting around that. The pork belly needs to be marinated and then slowly and carefully roasted to achieve that perfect tender bite and the broth needs to sit for at least an hour in order to incorporate all of the extra flavours we are going to add to it. But the end result is worth it; I promise!For the broth, you can make the stock yourself or you can do what I do to save a bit of time and use ready-made broth which you can buy in the store. For this recipe, I use mushroom broth but you can substitute this for chicken stock, vegetable stock, or bone broth. The only one I do not recommend using is beef broth as the flavour tends to overpower the rest of the dish.

Not only is this dish simple to make, it is tender, flavorful and tasty, too!

Any questions ... Message me 👌

MY VERSIONDELICIOUS PORK BELLYEASY BAKEDLOVING IT

Pork Belly could be substituted for Pork Ribs