冬至前后是制作腊味的好时节。“秋风起，腊味香” 是广粤那里耳熟能详的口头禅，过去很多家庭都会趁着秋风起，空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲，制作了腊肠、腊鸭和广式腊肉，用时间慢慢地堆积一些年味。等腊味都做好了，就可以制作一锅香喷喷的腊味饭啦！

Together with Lap Cheong or Chinese Waxed Sausage and Waxed duck, I also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

材料： 

5 lbs/2250 克 五花肉

100克 白糖

100克 玫瑰露

50 克 白酒

100克 生抽

80克 老抽

55-60克 盐

Ingredients：

5 lbs/2250 g pork belly

100 g sugar

100 g of Chinese Rose wine

50 g Chinese white spirit

100 g Soy sauce

80 g Dark Soy sauce

55-60 g  Salt

1.  把五花肉切长条洗净用厨房纸吸干水份，用针把棉线穿过肉条尾端比较厚的地方，打结后挂起放到户外通风阴凉处风干5-7个小时。你也可以用铁钩子挂起肉条。

2. 把腌料混好，收回表面稍微风干的肉条，放到大盆里和腌料拌匀，摆到一个带盖的盒子里，放到阴凉处/冰箱里腌制5-7天，中间翻动数次。

3. 挂起腊肉，放到通风处风干。夜晚可以收回家放到阴凉处，白天再挂出去。5-7天后就会看见肉的颜色正在加深，当肉条开始收缩变干，体积少了差不多百分之三十，肉条开始泛出油光的时候，就差不多好了。

风干腊肉的时间要看当时的气候温度和湿度，一般需要14-20天，我的腊肉是用了约18天才风干的。

注: 用手压压风干的腊肉，感觉肉皮紧缩，肉不回缩就算好了。

1.  Clean and dry the pork belly with kitchen towel, use a thick needle with cotton string to push through the stronger end of the pork belly to make a loop to aid suspension, you can also use metal hooks for this purpose.

2. Hang the pork belly strips in a cool dry place with plenty of aeration and air/wind dry for 5-7 hours until the surface of meat is dry to touch.

3. Place all the other ingredients in a large mixing bowl, place the pork belly into the mixing bowl, mix well to make sure all the meat covered with sauces and place the pork belly a deep container with cover.

4. Place the pork belly in a cool, dry place like a cellar, or the fridge. Turn the pork belly every 24 hours, marinate the meat for 5-7 days.

5. Hang the pork belly strips to dry in a well ventilated place. Bring the strips back at night and keep at somewhere cool like a pantry, bring the meat out in a place with some winter sunshine once every two days, sunbathing the meat will give a glow to the meat.

6. You’ll notice the meat and skin get darker in about 7-8 days, continue to air dry the meat until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 14-20 days, mine took around 18 days.

Note: you can test the readiness of meat by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2017/01/cantonese-waxed-meat.html