preserving ancient Sichuan bacon
preserving ancient Sichuan bacon is a medium Chinese recipe that serves 4. 300 calories per serving. Recipe by daywithmei on YouTube.
Prep: 45 min | Cook: 290 hrs | Total: 291 hrs 15 min
Cost: $21.10 total, $5.28 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Pork, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder
- Instead of High‑Proof Chinese Grain Spirit (Baiou): High‑proof rice vodka, Everclear (if available)
- Instead of Kosher Salt: Sea salt
- Instead of Sichuan Peppercorns: Grains of paradise
- Instead of Star Anise: Anise seed
- Instead of Black Peppercorns: White peppercorns
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Zip‑Top Bags or Food‑Safe Container
- Small Frying Pan
- Digital Scale
- Refrigerator
- Drying Rack or Wire Mesh Tray
- Thermometer (ambient)
- Smoker or Grill with Indirect Heat
Critical Steps — Do Not Skip
- Bathing the pork in high‑proof spirit to inhibit bacteria.
- Equilibrium curing with daily turning for 5 days.
- Maintaining ambient temperature between 45‑60°F during wind curing.
- Smoking to a safe internal temperature of 150°F.
Chef Tips from the Video
- Weigh the pork before starting; precise salt percentages are key for an even cure.
- Use a stainless steel bowl for the spirit bath to avoid unwanted flavors.
- If rooftop space is unavailable, place the rack in a well‑ventilated garage with a small fan to simulate wind curing.
Troubleshooting
The meat is too salty after curing.
Rinse the pork strips briefly under cold water, pat dry, and extend the wind‑curing period to allow excess salt to leach out.
Mold appears during wind curing.
If the mold is white and fluffy, gently brush it off and continue; if it is green/black, discard the batch.
The bacon remains too soft after smoking.
Extend the smoking time by 30‑60 minutes or increase the wind‑curing period to reduce moisture further.
Storage
Refrigerator: Store sliced smoked bacon in an airtight container for up to 2 weeks.
Freezer: Wrap tightly in freezer‑safe film and freeze for up to 3 months.
Room temperature: Do not keep at room temperature beyond 2 hours after slicing.
Make-Ahead Tips
- The 5‑day fridge cure can be started up to 2 weeks before you plan to smoke.
- Smoked bacon keeps well frozen; slice before freezing for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of Ancient Satrines Bacon (Lau) in Chinese New Year celebrations?
Lau, also called ancient Satrines bacon, has been a staple on Chinese New Year tables for centuries. It originated in the final month of the lunar calendar when pigs were slaughtered in cool weather, allowing the meat to be cured without spoiling. The salty, smoky flavor symbolizes abundance and prosperity for the coming year.
What are the traditional regional variations of Lau bacon within Chinese cuisine?
In Cantonese regions, Lau is often cured with soy sauce and five‑spice, while in Sichuan areas the cure emphasizes peppercorns and star anise for a spicier profile. Some northern families add fermented bean paste for extra depth. The core technique—spirit bath, salt cure, wind drying—remains consistent.
How is Lau traditionally served during Chinese New Year in different parts of China?
In southern China, thin slices of Lau are served cold alongside pickled vegetables. In the north, the bacon is often fried until crisp and added to stir‑fries or dumpling fillings. In many households, it is presented on a platter with fresh fruit as a symbol of wealth.
What occasions or celebrations is Lau bacon traditionally associated with in Chinese culture?
Lau is most closely linked to Chinese New Year, but it also appears during winter solstice feasts and ancestor‑worship ceremonies where preserved meats honor the departed. Its long shelf‑life made it a practical festive food before refrigeration.
What makes Lau bacon special or unique in Chinese cuisine compared to Western smoked bacon?
Lau combines a high‑proof spirit bath, an equilibrium salt cure, and wind‑drying before smoking, creating a layered flavor of alcohol‑infused depth, aromatic spices, and a drier, firmer texture than typical Western bacon, which is usually wet‑cured and smoked only.
What are the most common mistakes to avoid when making Lau bacon at home?
Common errors include using too much salt, not turning the meat daily during the fridge cure, allowing the wind‑curing temperature to drop below freezing, and smoking at too high a temperature which can dry the meat out. Following the temperature windows and daily turns prevents these issues.
Why does this Lau bacon recipe use a high‑proof Chinese grain spirit instead of water for the initial bath?
The spirit adds a subtle grain‑derived flavor and, because of its high alcohol content, rapidly reduces surface bacteria, creating a safer environment for the long curing process. Water alone would not provide this antimicrobial benefit.
Can I make Lau bacon ahead of time and how should I store it before smoking?
Yes. After the 5‑day fridge cure, the pork can be wind‑cured for up to two weeks, then wrapped tightly and refrigerated for another week before smoking. For longer storage, freeze the cured, unsmoked strips in vacuum‑sealed bags for up to three months.
What texture and appearance should I look for when Lau bacon is properly cured and smoked?
After wind curing, the strips should feel firm yet slightly pliable and have a dry surface. Once smoked, they develop a deep mahogany crust, and the interior should be uniformly pink‑red with a slight sheen. The meat should not be mushy or overly dry.
What does the YouTube channel daywithmei specialize in?
The YouTube channel daywithmei focuses on preserving and reviving traditional Chinese culinary techniques, especially seasonal and heritage foods, while adapting them for modern urban kitchens.
How does the YouTube channel daywithmei's approach to Chinese heritage cooking differ from other Chinese cooking channels?
daywithmei emphasizes deep cultural storytelling, long‑term fermentation and curing processes, and the use of historically accurate ingredients like Chinese grain spirit, whereas many other channels prioritize quick, everyday recipes with modern shortcuts.
Last updated: September 6, 2026
