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HAKKA SALTY PORK (HAM CHU YUK)

Ingredients:

Serves 4

 

    600g belly pork

    40g white peppercorns, lightly crushed

    10g Szechuan peppercorns

    10g gan cao fen (甘草粉 plant shoot or Fuligo plantae)

    1½ tbsp bai cao shuang (百草霜 licorie root or Glycyrrhiza uralensis)

    20g salt

    ½ tsp MSG (optional)

  

 

 

 

Click to enlarge

 

 

 

Methods:

  1. Divide belly pork into 1.5cm thick long slices.

  2. Combine crushed white peppercorns, Szechuan peppercorns, gan cao fen, bai cao shuang, salt and MSG and mix well. Rub on belly pork.

  3. Massage belly pork in the herbs and spices. Place belly pork in a dish and cover with cling film. Marinate for 3 days in refrigerator.

  4. Wash away all the herbs and spices.

  5. Bake pork on wire rack at 210-220 degC for approx. 90 minutes, or until golden brown.

  6. Chop into slices. Serve with chopped garlic in vinegar.

  

1)

甘草粉 Gan cao fen

 

(2)
百草霜 Bai cao shuang

 

  

Baking on wire rack

 

Made on 22-05-06

Written on 31-05-06