街市THE WET MARKET
Cured pork belly
臘肉
A whole strip of pork belly, skin on, cured and wind-dried: sweet with a smoky edge, firmer and saltier than cured sausage. Diced and fried it goes into turnip cake and taro cake; sliced, it steams beside the sausage on claypot rice for the families who want the smoke. Hong Kong brands cannot be imported at retail, so the Australian preserved-meat counter sells Australian-made cured belly.
Cautions: read first
- Contains nitrite and salt; steam or cook through before eating.
Preparation
Rinse in hot water, dice or slice; for a steamed cake fry it first to render the fat.
Availability in Australia
Easy to find
