The primary ingredients used in this traditional pork belly dish include lean pork, sugar, salt, allspice, and monosodium glutamate (MSG). Additionally, a small amount of soy sauce, wine, and sodium nitrate is added for flavor and preservation. The key equipment required includes a cylindrical container or tank for curing the meat.
The production process begins by selecting fresh pig bellies and carefully removing any attached ribs, blood vessels, and fat. For every 10 kilograms of belly, 1 kilogram of salt is used in two stages. In the first step, 70% of the salt is evenly applied inside and outside the belly, then the belly is placed into a sealed container and left to cure for 8 to 10 days. After that, the remaining 30% of salt is used to rub the belly again before being returned to the container for further curing. This entire pickling process lasts about three months.
Once cured, the belly is removed from the salt and lightly kneaded with a small amount of dry salt. It is then placed into a plastic bag and set aside to rest. For the filling, 35 kg of lean pork, 15 kg of fat, 2.5 kg of white sugar, 0.5 kg of soy sauce, 2 kg of salt, 1.5 kg of wine, 200 g of allspice, 200 mg of MSG, and 10 g of sodium nitrate are combined. The meat is cut into thin strips and diced fat, then mixed thoroughly with the seasonings. The mixture is left to sit for approximately 30 minutes to allow the flavors to meld.
Next, the seasoned meat is stuffed into the prepared pig belly, typically about 200 to 250 grams per belly. The belly is then manually rubbed and pierced with a bamboo stick to create around 10 small holes. This helps release air and allows the meat to adhere better to the belly wall. Once filled, the belly is tied securely with a string and hung in a well-ventilated and sunny area. It is dried for 2 to 3 days when the temperature remains below 16°C.
After drying, the belly is trimmed with scissors to remove excess parts, then stored in a dry and ventilated warehouse for fermentation, which takes about 40 days. During this time, a layer of mold forms on the surface. Once fermentation is complete, the excess mold is brushed off, and sesame oil is evenly applied to the belly. When ready to eat, simply rinse the belly with water, place it in a pot, and boil for one hour. After cooling, it can be enjoyed. The final product has a firm texture, a red and white appearance, and a sweet, savory taste.
Process flow: Selecting the belly → Rubbing with salt → Curing → Hanging → Stuffing → Rubbing → Piercing → Drying → Fermenting → Oiling → Final product.
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