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Home made cured meat


Pork belly 1000 g, pepper powder 10 g, sugar 10 g, MG 10 g, salt 50 g, spirit 30 g

  1. Cut the belly into 3 - 5 parts. 
  2. Warm a pan. Put the belly in the pan. Stir-fry with moderately quick oven for about 5 minutes.
  3. Take the meat out from the pan. Scrap away the brunt parts of the belly.
  4. Mix the meat, pepper powder, salt, sugar, MG and spirit well. Put the meat mixture in a refrigerator. Wait for at least 6 hrs.
  5. Hang the belly in a place with good ventilation condition. The temperature around the meat should not over 12 ℃. 
  6. It is ready after 7 days.