Chinese Cured Pork Belly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Cantonese cured pork belly made with soy sauce, spices, and Shaoxing wine. The meat becomes deeply flavored and tender over weeks of curing, then is often steamed or braised before serving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 slices ginger
- 4 bay leaves
- 2 star anise
- 2 cinnamon sticks
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon salt
- 1/3 cup dark soy sauce
- 1/2 cup light soy sauce
- 1 cup Shaoxing wine
- 3/4 cup sugar
- 3 1/2 lbs boneless pork belly
- 3 tablespoons baijiu ((a Chinese liquor; can substitute whiskey))
At a glance
PER SERVING · TIME 4365M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 72h
- Sodium
- 970mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 7mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 970MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.