Smoked Pork Belly - Hunan Style(湖南腊肉)

Smoked pork was a way to preserve meat, and then became a signature dish in Hunan cuisine . The smoking process is the key for its the special texture and flavor.

Steps:

1. Rub pork belly strips with salt, and powder of Sichuan pepper (Zanthoxylum 花椒). Cover and leave in refrigerator for 2-3 days.

2. Rub the marinated pork belly strips with hard liquor, and then hang outdoor to be air dried for 2-3 days.

3. Smoke with wood chips in smoker for 6-12 hours, depends on the size and temperature.

4. Let the smoked pork belly cool down and store in refrigerator or freezer.

You can steam the meat and serve as appetizer, or stir fry the meat with vegetable or rice.