Schezuan Style Spicy Dried Pork (川味腊肉)

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川味腊肉 (Chuan Wei La Rou)



SiChuan region is famous for its spiciness in all sorts of food. Its spicy style dried pork is one of them. I decided to make my own version at home with a dehydrator you get for free: the fridge.

For more fun recipes, see Recipes by Category.

Ingredients
  • 1 lb. pork shoulder meat (or other part of the pork cut)
  • 1 teaspoon Sichuan pepper oil
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper,
Preparation Time: 10 minutes with 2-4 weeks of dehydration in fridge

Cooking Steps
1. Measure 1 lb. pork shoulder meat, no skin or bones.
2. Cut into 1/2 inch thick pieces.



3. Add 2 tablespoon sugar, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon black pepper, 1 teaspoon Sichuan pepper oil, mix evenly.




4. Place the meat inside a flat tray (I use the deli box), no overlaps, leave the tray open.


5. Put the tray inside the fridge, no cover on the tray. Note the fridge itself works like dehydrator, it will make the meat dry overtime. The sugar and salt will serve as natural preservatives.
6. Write the date on a sticky and stick to the tray.
7. After 2-3 days, flip the meat to dry the other side. Flip the meat every 2-3 days.
8. After 2 weeks. The meat will lose 50-60% water. 1 lb. fresh pork meat yields about 200 grams dried meat. The longer the meat stays in the fridge, the drier it will become.


 

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