Taiwanese Cured Pork (Bacon)
噛むほどに溢れる熟成の旨味！台湾の冬の風物詩である「干し豚肉」
Description
A preserved food where pork belly is marinated in soy, salt, sugar, five-spice, Kaoliang, etc., and 'wind-dried (or smoked)' in cold winter winds for weeks to remove moisture and condense umami to the limit.
Classification: For Adults,Refrigerated Foods,Chinese-style Aged Bacon
Shops selling Taiwanese Cured Pork (Bacon)
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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
- Salt
- Sugar
- Five-spice
- Kaoliang liquor(or Rice wine)
Instructions
- [Prep/Usage]
- [Steaming (Must Prep)] Those sold hanging in markets are hard with surface dirt/salt, so wash briefly in hot water, steam in a steamer for '20-
- mins' to soften (makes fat translucent and easy to slice).
- [Stir-fry (Suan Miao Chao Larou)] Slice the steamed, softened Larou ultra-thin. Put in a wok without oil on low to extract 'clear, umami-packed fat'. Tossing in 'Suan Miao (garlic leeks)' or cabbage and rapid-frying on high is a massive winter staple in Taiwanese (Waishengren) homes.
Learn more Substitutes, pairings, tips
Key spices
Scorched soy aroma、five-spice、deep aged scent
Substitutes at Japanese supermarkets
Thick-cut smoked bacon or pancetta
Pairing
Garlic leeks (Suan Miao), Cabbage, Fried rice, Kaoliang liquor
Trivia
[For Adults] A winter tradition lined up hanging at traditional Taiwanese markets as Lunar New Year approaches. If Xian Zhu Rou is 'spicy salted pork', this is 'sweet/salty aged bacon'. The deep umami condensed with amino acids is Chinese wisdom rivaling Western prosciutto or bacon.
Eating tips & etiquette
[Unique Eating] Use the 'supreme pork fat' extracted by slowly frying Larou to make fried rice, creating the ultimate 'Larou Fried Rice' cloaked in salted umami and smoke aroma!
Allergen
Pork, Soy, Wheat (from soy sauce)