Chinese style bacon

[Josh]

Not a recipe as such as no quantities but you should be able to work something out.

I had the gf's folks around for dinner at the weekend and as her mum is a coeliac I thought I'd try and replicate a chinese sausage flavour by curing some pork using similar ingredients as you would in a lap chong but with gluten free soy sauce. I ended up buying wheat free rather than gluten free soy suace though and so as she couldn't eat it I ended up eating it msyelf last night instead.

To the usual cure and salt I added soy sauce, five spice powder, brown sugar and rice wine (sherry could be a subsitute) and then cured a piece of loin in it for the usual time. Even if I say so myself it was very, very tasty. A nice bacon flavour that sat really well with the mild aromatics and spice from the five spice and other ingredients.

Give it a try if you're after something a little different. The chinese have been using the flavour combination for curing pork for hundreds, maybe thousands, of years so it must have something going for it.

[tristar]

Hi Josh,

There is an interesting thread on Lop Yuk or Chinese Bacon with a pictorial guide on Egullet.

[Josh]

Cheers. A great thread. Mine was nothing like that. It wasn't air dried for starters as I live in a brand new flat and have nowhere remotely suitable for hanging unfortunately, it was just like english back bacon with a chinese taste. I've seen that stuff for sale in chinatown though but have never nown what to do with it. Now I know I shall buy a block next time I'm in there.