Preserve Giant Pork Belly for a Year | Sichuan Rural Cooking
About this video
A rural family in Sichuan preserves a giant slab of pork belly using traditional salt-curing methods, ensuring a year-round supply of meat. The video captures the rustic charm of countryside life, from the open-fire cooking to the careful preparation of food for long-term storage.
Video transcript
Pork belly From which country are you watching our video? Comment below Chili powder, Sichuan pepper powder Salt Cure for 7 days After 7 days wash Blanch Steam wash pork fat Do you like pork fat? Comment below Render lard Do you like pork belly? Comment below If you like our video, please click Super Thanks or the link in the comment to support us too dry seal to preserve for a year Green vegetables Soak vermicelli in hot water Neighbor’s house Taro Taro Green vegetables Steam to melt Taro Sweet potato Garlic Ginger Preserved pork Taro Salt Sweet
potato Vermicelli Bean paste Minced garlic, minced ginger Salt Melted lard Seasoned rice flour Bean paste Minced garlic, minced ginger Salt White sugar Seasoned rice flour Steam for 40 minutes Rice Winter vegetables Pickled purple cabbage Garlic sprouts Garlic sprouts Minced garlic, minced ginger Bean paste Garlic sprout stems Pickled purple cabbage Garlic sprouts Spring onions
