How to pickle Zhejiang bacon

In Zhejiang, every household has the habit of pickling bacon. The pickled bacon is easy to eat, has a unique taste, and has a very long shelf life. Many friends who have been to Zhejiang like to eat it. So how should Zhejiang bacon be pickled? I will write down its specific pickling method in a while, and friends who like to eat it can learn to pickle some by themselves.

How to pickle Zhejiang bacon

Preparation of salted bacon

Before making bacon, you need to prepare 5 kilograms of fresh pork belly, 1 kilogram of table salt and 20 grams of pepper.

Specific steps for salting bacon

1. Put the prepared salt and pepper together, then fry them in a pan until you smell a faint aroma, then turn off the heat and take them out.

2. Cut the prepared fresh pork belly into pieces of about 500 grams with a knife, and then apply the fried pepper salt on the surface.

3. After applying the salt, rub it vigorously with your hands, then put the meat in a clean small jar, and sprinkle the remaining salt on the meat. After it is done, take a clean heavy object and press it on the meat, and then cover the jar.

4. After marinating for five days, turn the meat over and press it with a heavy object. Continue marinating for five days. After marinating, take out the meat and hang it in a cool and ventilated place to dry.

5. Take the meat out after it has dried and store it in a clean and dry jar. Sprinkle a little salt on the surface of the meat, then cover the jar and take it out whenever you want to eat it.