Chinese Bacon (La Rou)
脂身が透き通る旨味の塊！中国全土の冬の風物詩
Description
China's traditional 'dried meat' (bacon). Pork belly marinated in soy, sugar, Baijiu, and spices, sun-dried in cold winter winds for weeks (in Sichuan/Hunan, further smoked with pine branches). Drying condenses pork umami to the limit; using it in stir-fries makes its fat's sweetness and fermented aroma dominate the dish.
Classification: Everyone, Ingredient, Processed Meat, La Rou, Chinese Bacon, Dried Meat, Stir-fry, Smoked
Shops selling Chinese Bacon (La Rou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork belly
- Soy sauce
- Sugar
- Salt
- Baijiu
- Spices (Star anise
- Sichuan pepper etc.)
Instructions
- [Typical Uses]
- [Suan Miao Chao La Rou (Chinese Bacon & Green Garlic Stir-fry)]: Slice steamed, softened La Rou, wok-fry on high with Suan Miao (absolute classic diner side dish).
- Place on claypot rice (Bao Zai Fan) with La Chang (sausage) to cook, letting rice absorb the fat.
Learn more Substitutes, pairings, tips
Key spices
Violent sweetness of lard、and deep aged aroma of soy/spices. Texture is 'dense' and firm
Substitutes at Japanese supermarkets
Can substitute with JP commercial block bacon (but lacks the unique sweetness/fermented aroma)
Pairing
Green Garlic Leaves / Fried Rice / Claypot Rice (Bao Zai Fan)
Trivia
The ironclad rule is ALWAYS 'boil or steam the block for 20 mins' before cooking. Skipping this leaves it rock-hard, unchewable, and too salty. Heating turns the fat beautifully translucent amber.
Eating tips & etiquette
'La' refers to the 12th lunar month; named because it's prepped in winter when temps drop and bugs are gone. An absolute soul food essential for Lunar New Year (Chunjie) tables.
Allergen
Pork, Wheat, Soybeans (if soy sauce used)