π About This Recipe
A cornerstone of Sichuanese winter traditions, La Rou is a deeply aromatic, mahogany-hued preserved meat that captures the soul of the 'Chuan' kitchen. This cured pork belly undergoes a meticulous process of dry-brining with toasted spices and Baijiu, followed by air-drying and a signature cold-smoke that imparts a complex, savory-sweet profile. Once prepared, the translucent fat and tender lean meat provide an explosion of umami that elevates any stir-fry or rice dish it touches.
π₯ Ingredients
The Meat
- 5 lbs Pork Belly (Skin-on, cut into long strips about 2 inches wide)
- 1/2 cup Sichuan Baijiu (High-proof sorghum liquor for sterilization and aroma)
The Dry Cure Rub
- 150 grams Kosher Salt (Or roughly 3% of meat weight)
- 3 tablespoons Sichuan Peppercorns (Red variety preferred)
- 5 whole Star Anise (Lightly crushed)
- 1 piece Cinnamon Stick (Broken into shards)
- 4 pieces Bay Leaves (Crumbled)
- 4-5 whole Cloves
- 2 tablespoons Brown Sugar (To balance the saltiness)
Smoking Aromatics
- 1/2 cup Uncooked Rice (Used as a base for smoking)
- 1/4 cup Black Tea Leaves (Oolong or Pu-erh works well)
- 2 pieces Dried Orange Peel (Chenpi)
- 2-3 handfuls Cypress or Pine Branches (Traditional for the authentic Sichuan smoky flavor)
π¨βπ³ Instructions
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1
Prepare the meat by wiping the pork belly strips clean with a damp cloth. Do not wash with water. Rub the entire surface of the pork with the Sichuan Baijiu; this acts as a disinfectant and helps the cure penetrate.
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2
In a dry wok or skillet over medium-low heat, add the kosher salt and Sichuan peppercorns. Toast for 5-7 minutes, stirring constantly, until the salt turns slightly off-white and the peppercorns are highly fragrant.
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3
Add the star anise, cinnamon, bay leaves, and cloves to the salt. Toast for another 2 minutes. Remove from heat and let the mixture cool completely before stirring in the brown sugar.
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4
Thoroughly rub the cooled spice-salt mixture into every crevice of the pork belly strips. Pay extra attention to the skin side.
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5
Place the seasoned meat in a large, non-reactive container (glass or ceramic). Cover and refrigerate for 4-5 days, flipping the meat daily to ensure the brine that forms is evenly distributed.
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6
After curing, use a sharp skewer to poke a hole at the end of each strip and thread a sturdy kitchen twine through it. Tie a loop for hanging.
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7
Hang the meat in a cool, dry, and well-ventilated area (below 15Β°C/60Β°F) for 5-7 days. The meat is ready when it feels firm to the touch and the fat looks translucent.
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8
Set up a cold smoker or a makeshift smoker using an old pot lined with foil. Place the rice, tea leaves, orange peel, and cypress branches at the bottom.
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9
Place the meat on a rack above the smoking materials. Heat the pot until it begins to smoke, then reduce heat to the lowest setting. Smoke the meat for 2-4 hours, ensuring the temperature doesn't rise enough to actually 'cook' the pork.
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10
Once smoked, the La Rou can be stored in the refrigerator for weeks or frozen for months. To eat, you must first boil the slab for 20-30 minutes to soften it and remove excess salt.
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11
Slice the boiled meat thinly. The fat should be clear and the lean meat deep red.
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12
Stir-fry the slices with garlic sprouts, leeks, or dried tofu for a classic Sichuan presentation.
π‘ Chef's Tips
Always ensure the meat is completely cool before starting the smoking process to prevent spoilage. If you don't have access to cypress branches, pecan or hickory wood chips are excellent substitutes for smoking. Never skip the Baijiu; it is essential for the authentic funky, floral aroma and food safety. When air-drying, ensure there is a constant breeze (a fan can help) to prevent mold growth. If the meat becomes too salty, simply soak the slices in warm water for 15 minutes before stir-frying.
π½οΈ Serving Suggestions
Stir-fry with fresh Garlic Sprouts (Suan Miao) and a touch of Doubanjiang. Steam slices over a bed of sticky rice to let the flavorful oils soak into the grains. Serve as part of a traditional Sichuan 'Jiu Xi' (Nine-course banquet) alongside spicy cold dishes. Pair with a bold, dry Riesling or a glass of premium aged Baijiu to complement the smoky notes. Dice into small pieces and add to fried rice for an instant umami upgrade.