Guizhou Mini Preserved Pork

Guizhou Mini Preserved Pork

　　Ingredients: 100 kg streaky pork, 6.4 kg Sichuan salt, 800 g sugar, 200 g saltpeter, 2 kg soy sauce

　　Preparation method: 1. First, cut the streaky pork into strips, then proceed to cure it.

　　2. During curing, heat the salt until warm, let it cool, then mix it evenly with the saltpeter. Rub the salt mixture onto the pork strips, then place them in a jar to cure for 3 days. Extend the curing time appropriately if the temperature is low. On the second day of curing, turn the contents of the jar once. After taking the pork out, rinse it with clean water, then cure it again with soy sauce and sugar for 1–2 days. Poke holes in the pork pieces with a needle or the tip of a knife, tie them with twine, and hang them on a bamboo stick to dry before preparing for baking.