Ingredients:
lCured Pork Seasoning: 1 pack
l5 Taiwanese catties (3 kg) of Pork Belly or Pork Ham/Rear Leg
l1 bowl (250cc) of Rice Wine
1.Cut the pork into strips 1.5 cm wide. Sprinkle the seasoning powder on both sides and massage for 5 minutes.
2.Place the pork into plastic bags and refrigerate. After 8 hours, add 1 bowl of rice wine. Massage and flip the meat once every morning and evening. After 3 days of refrigeration, it is ready to be dried.
3.To dry: Set the oven to 70°C for 2 hours. Once dried, the finished cured pork will have a bright, translucent red color. If you do not have an oven, sun-dry the meat for 8 hours.
