preserving ancient Sichuan bacon

Ingredients

• 2 lb Pork Belly (skin on, trimmed of excess fat, cut into 1‑inch strips)
• 250 ml High‑Proof Chinese Grain Spirit (Baiou) (minimum 45% ABV, used to flavor and reduce surface bacteria)
• 45 g Kosher Salt (approximately 3 Tbsp; used for equilibrium cure (5 % of meat weight))
• 1 tsp Sichuan Peppercorns (toasted; provides citrus‑like warmth)
• 2 whole Star Anise (toasted; adds sweet licorice notes)
• 1 tsp Black Peppercorns (toasted; optional for extra heat)

Instructions

1. Trim and Slice Pork Belly

   Place the pork belly on a clean cutting board and, using a sharp chef's knife, cut it into 1‑inch wide strips lengthwise.

   Time: PT15M

2. Alcohol Bath

   Transfer the pork strips to a large mixing bowl and pour the 250 ml of high‑proof Chinese grain spirit over them. Stir gently to ensure every piece is coated. Let sit for 10 minutes.

   Time: PT10M

3. Toast Spices

   In a small dry frying pan over medium heat, toast the Sichuan peppercorns, star anise, and black peppercorns for about 2‑3 minutes until fragrant. Transfer to a mortar and grind coarsely.

   Time: PT5M

4. Combine Cure Mix

   Add the measured kosher salt and the toasted spice blend to the bowl of pork and spirit. Mix thoroughly so the cure evenly coats each strip.

   Time: PT10M

5. Equilibrium Curing (Refrigeration)

   Place the seasoned pork strips into a zip‑top bag or airtight container, squeeze out excess air, and refrigerate. Turn the bag/container once a day for 5 days to promote even salt penetration.

   Time: PT120H

   Temperature: 40°F

6. Wind Curing (Air‑Dry)

   After the 5‑day fridge cure, remove the pork strips, pat dry with paper towels, and lay them on a drying rack placed on a roof or well‑ventilated balcony. Ensure ambient temperature stays below 60°F but above freezing. Let air‑dry for 7‑14 days, bringing the meat indoors if rain or temperature spikes occur.

   Time: PT168H

   Temperature: 45‑60°F

7. Smoking

   Preheat the smoker to 225°F. Place the cured, air‑dried pork strips on the smoker rack and smoke for 2 hours, or until the surface is a deep mahogany and the internal temperature reaches 150°F.

   Time: PT2H

   Temperature: 225°F

8. Cool, Slice, and Serve

   Remove the smoked bacon from the smoker, let it cool to room temperature, then slice thinly against the grain. Serve as a side dish, in fried rice, or with steamed buns.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

0 g

Fat

28 g

Fiber

0 g