Welcome To RecipesHitz.blogspot.com | Ever since I made tea smoked chicken I am hooked. The meat has such deep rich season as well as texture of meat is thence tender as well as juicy. I at nowadays tried tea smoked belly. As expected the season as well as texture is excellent. This is likely the best while of porky I convey made. The meat is cured amongst soy sauce as well as spices, the curing common salt makes the meat a lovely pinkish colour.
1. Curing
Ingredients
1.5 kg pork belly amongst skin
1/2 loving cup lite soy sauce
10g salt
1/3 loving cup sugar
4g #1 cure salt (Prague #1 or insta cure #1)
1/3 loving cup Chinese cooking wine
1.5tbsp Sichuan peppercorn
1 tsp crushed dark peppercorns
three - four star anise (break upward into modest pieces)
ii tsp fennel seeds, lightly crushed
1 tsp chilli flakes
1 modest while ginger, thinly sliced
Mix all the marinade ingredients together. Put meat inwards a ziplock bag, pour inwards the marinade as well as spread the spices evenly. Seal purse as well as larn out inwards the refrigerator to cure for a week, turning the meat 1 time or twice during the curing time.
2. Steaming
The meat volition move cooked past times steaming. Remove all the spices from the meat. Put meat on a rack inwards a steamer. Let the H2O come upward to a boil thence lower the estrus to low, steam for nearly 45 - fifty min. If using a much smaller while of meat trim steaming fourth dimension past times nearly 10 min. The meat is gear upward for smoking straight off afterwards steaming.
3. Smoking
I used the same stainless steel steamer for smoking. If using a steel steamer similar mine, brand certain it is thoroughly cleaned earlier smoking, whatever grease volition larn out a burnt stain. You tin dismiss move a large pot or wok amongst a lid. Do non move bamboo steamer the fume volition harm it. Do trouble the smoker or whatever pot or pan yous are using amongst several layers of foil to forestall leakage as well as salve cleaning. Cleaning a nasty burnt pan is painful.
These are the smoking ingredients:
modest handful of rice (about ii - three tbsp)
modest handful of dried set out Chinese tea (I used ti kuan yin 鐵觀音)
1 heap tbsp Sichuan peppercorns
1 tbsp sugar
1 tbsp whatever flour (wheat or rice)
Line the pan/wok amongst several layers of aluminium foil. Spread the smoking ingredients evenly. Put on a rack house meat on rack amongst the peel side up. Cover as well as plough estrus on to medium low. Wait till yous tin dismiss run across white smoke, plough estrus downward to really low. Slowly fume the meat for nearly xxx - 35 minutes till the meat surface is nighttime brown. When done plough the estrus off as well as allow the meat cool within the smoker. When cooled gear upward for slicing as well as serving. The peel is soft as well as slightly chewy as well as meat is rich as well as flavourful. The meat is practiced likewise afterwards chilling as well as volition move along inwards the refrigerator for a calendar week or more. Once chilled the peel is chewier.
* for to a greater extent than details nearly smoking run across this tea smoked chicken recipe.
Here I sliced the meat really sparse as well as eaten amongst lettuce.
Other serving suggestions:
Noodle soup
Serve amongst rice
Stir fry
Stir fried rice
Sandwich meat
1. Curing
Ingredients
1.5 kg pork belly amongst skin
1/2 loving cup lite soy sauce
10g salt
1/3 loving cup sugar
4g #1 cure salt (Prague #1 or insta cure #1)
1/3 loving cup Chinese cooking wine
1.5tbsp Sichuan peppercorn
1 tsp crushed dark peppercorns
three - four star anise (break upward into modest pieces)
ii tsp fennel seeds, lightly crushed
1 tsp chilli flakes
1 modest while ginger, thinly sliced
Mix all the marinade ingredients together. Put meat inwards a ziplock bag, pour inwards the marinade as well as spread the spices evenly. Seal purse as well as larn out inwards the refrigerator to cure for a week, turning the meat 1 time or twice during the curing time.
2. Steaming
The meat volition move cooked past times steaming. Remove all the spices from the meat. Put meat on a rack inwards a steamer. Let the H2O come upward to a boil thence lower the estrus to low, steam for nearly 45 - fifty min. If using a much smaller while of meat trim steaming fourth dimension past times nearly 10 min. The meat is gear upward for smoking straight off afterwards steaming.
3. Smoking
I used the same stainless steel steamer for smoking. If using a steel steamer similar mine, brand certain it is thoroughly cleaned earlier smoking, whatever grease volition larn out a burnt stain. You tin dismiss move a large pot or wok amongst a lid. Do non move bamboo steamer the fume volition harm it. Do trouble the smoker or whatever pot or pan yous are using amongst several layers of foil to forestall leakage as well as salve cleaning. Cleaning a nasty burnt pan is painful.
These are the smoking ingredients:
modest handful of rice (about ii - three tbsp)
modest handful of dried set out Chinese tea (I used ti kuan yin 鐵觀音)
1 heap tbsp Sichuan peppercorns
1 tbsp sugar
1 tbsp whatever flour (wheat or rice)
Line the pan/wok amongst several layers of aluminium foil. Spread the smoking ingredients evenly. Put on a rack house meat on rack amongst the peel side up. Cover as well as plough estrus on to medium low. Wait till yous tin dismiss run across white smoke, plough estrus downward to really low. Slowly fume the meat for nearly xxx - 35 minutes till the meat surface is nighttime brown. When done plough the estrus off as well as allow the meat cool within the smoker. When cooled gear upward for slicing as well as serving. The peel is soft as well as slightly chewy as well as meat is rich as well as flavourful. The meat is practiced likewise afterwards chilling as well as volition move along inwards the refrigerator for a calendar week or more. Once chilled the peel is chewier.
* for to a greater extent than details nearly smoking run across this tea smoked chicken recipe.
Here I sliced the meat really sparse as well as eaten amongst lettuce.
Other serving suggestions:
Noodle soup
Serve amongst rice
Stir fry
Stir fried rice
Sandwich meat