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bbq bacon

Chinese Bacon

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  • Author: Jan Aalvink
  • Prep Time: 1
  • Cook Time: 3
  • Total Time: 4 minutes
  • Category: charcuterie
  • Cuisine: asian


Lekker stukkie.


  • Makes 3 pounds of bacon
  • 3 pounds pork belly, skin on or off
  • 1/2 cup Shaoxing wine or dry sherry
  • 1/2 cup kosher salt
  • 4 tablespoons brown sugar
  • 2 tablespoons Sichuan peppercorns, ground
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • star anise pods, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Instacure No. 1
  • Hier vind u de benodigdheden.


  1. Prep time: 5 days
  2. Cook time: 3 hours
  3. Moisten the pork belly with the Shaoxing wine. Mix the rest of the ingredients together and rub into the meat, making sure all surfaces are coated.
  4. Put the pork into a large sealable plastic bag, or vacuum seal bag, or just a plastic or glass container just about large enough to contain it. Sprinkle over any remaining cure, seal the container up and put in the fridge.
  5. Every day for 5 days, turn the bacon over. After 5 days, check to see if the bacon is firm. If it is not firm throughout, give it up to another 2 days in the fridge.
  6. Take the bacon out, rinse off the cure and pat it dry. Set the bacon out on a rack to dry, preferably in a cool, airy place. Let it sit for 1-3 hours.
  7. Fire up the smoker. What wood you use is up to you. The Chinese use cypress, according to Dunlop. I used oak and liked it a lot. I smoked my bacon at 140°F for 3 hours, but you can go hotter, cooler or longer if you want.
  8. Let the bacon cool to room temperature and then store in the fridge for up to 2 weeks, or in the freezer for up to 9 months.


  • Fat: 30
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