Cured Pork Belly Recipe (Cantonese Lap Yok)
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The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as
Clay Pot Rice – https://youtu.be/rOiNlnc6Cz0
Taro Root Cake – https://youtu.be/ah1uhra2zfc
Cantonese Turnip Cake – https://youtu.be/Eb1SKK7ofwU
XO Sauce – https://youtu.be/QCpf4jOqkNI
Cantonese Fried Rice – https://youtu.be/4SOUAwIavH0
Awesome chanel
halo, saya sangat suka dengan video anda mengenai resep ini, ada beberapa pertanyaan yang mungkin jika berkenan bisa anda bantu untuk jelaskan.
1. setelah di dehidrasi bisakah kita hanya menggantungnya begitu saja untuk tetap menjaga agar tetap awet jika tidak ada ruangan pengasapan? atau cara terbaik di lapisi kertas lalu simpan di freezer untuk tahan tahunan?
2. saya pernah buat dengan metode jemur dan hasilnya sudah kering terdehidrasi, tapi bagian kulitnya jadi kering dan keras serta alot sehingga sulit dimakan, apakah daging harus di rebus lama agar tekstur kembali kenyal dan lembut sebelum diolah?
terima kasih 🙂
2.
Hiii, first time making and just a very quick question if I may ask. My batch has a lot of fat seeming to form now it's fermenting in the fridge. Is this ok? Yours looks fantastic and can't wait to try it. Thanks for all the reciepes I really enjoy them
What can we replace for rose wine maam
Thank you for the video. I love cured meats.
Thank you, Mandy, for sharing this detailed information on how to make lap yok. ❤
It makes a great deal of sense to use a curing chamber, where temperature and humidity can be controlled accurately. Luckily I have curing chambers so I’ll give this one a try! I do think I’ll add garlic and ginger though. I hope that’s traditional.
I think Germany has good weather
Thank you for sharing ❤love watching and am very curious how to cook it and make into sandwich. Can you show us how to cook it ? Thank you very much !
Hi there, what if instead of using the oven to dry them up I hang the strips at sunlight? The same way I make Lap Cheong. I live in a tropical country and we always have sunlight mostly all year long.
I love your recipes and I love watching you make them. I think that your husband is the luckiest man in the world.
You are a very articulated lady👏👏👏👍
Can you have it sit in the marinade for longer than 36 hours?
Thank you so much
I do like your recypie. You speak clearly
I made a batch of lap yuk about 6 weeks ago with pork butt. After 10 days of fermentation, I took a piece of lap and cooked it for consumption because I couldn't wait any longer. The lap yuk was good but it lack a "certain" something. To make a long story short, let your lap yuk go through the fermentation of at least 4 weeks as Mandy had prescribed, I have notice that the texture , the color as well as the fragrance when cooked is much more superior than the 10 day lap yuk I had cooked previously.
Mandy, thanks for your recipe. The lap yuk was most delicious, and I planned to make a big batch for gifts over the holiday!!!
Wow, I subscribed, you're fantastic!
Have the oven on low for upto 30 hours?
Wonderful recipe! I remember you father hanging "lop yuk" all over the chicken!! Do you have one for "lop op"??
LOVE….your videos…..and your wonderful smile!!
I used your recipe made lap yok with 10 lbs no skin pork belly. They turned out amazing tasty! My hubby said better than store bought. Thank you very much for your sharing and I will definitely try out more of your delicious menu!,😋😋😋👍👍👍
Great tips for doing this at home in US. Thanks for sharing, will definitely try this recipe!
I don't know why but I still remember when I'm still a child I've seen seen something like that hanging in our stove where my grandfather and grandmother lives but they only used salted meat and pierced it with a stick then hanged it.. moreover we aren't chinese either we are from philipines and we called the dried meat etag.
A dehydrator is the best for this as it has both heating and ventilation available. Smoking may give the meat a nice smokey flavor but smoke is harmful (carcinogenic). Nitrates and nitrites are also well known to cause cancer. Not adding nitrites (only salt) and using a dehydrator (instead of smoking) makes it completely safe.
Can I use Jamaican white rum?
Will a dehydrator work for drying?
How much is the chopstick Im in China
Would you also save the pan drippings for use as an oil in cooking, say freezing it? Some examples please, as the smoke point would be fairly low.
I love waxed duck breast which is sweet. Can i use the same marinade for the duck breast?
Thank you. This is wonderful. I’m going to try it.
Can you eat it uncooked raw or does it have to be cooked?
Hi! I was wondering if I can use pre-salted pork bellies?
Can I use frozen pork belly? Fresh ones are so hard to find in my country.
I've been watching this video and your sausage video for 100th time orso and i am planning to start some curing my self next week. I have a bottle orange liquer with 40% alcohol content i think i will use sinds the small dutch country Village i live in does not have a asian store i think it will make for a good substetute. Love your video's by the way
Awesome! I will use Lap Yok and Lap Cheong as a topping for ny pizza.
Why do you use sugar in every recipes? Can't we skip sugar?😕
The same one who doesn't drink alcohol, don't eat pigs 🙂
why do you all always use bowls that is to small???
Please, please, please make a la gai video!!!
Awesome video! Can't wait to make it!
Hello, can you please make Yun chang (膶腸)
Hi, instead of rose wine, can replace with siao xing wine?
Can I use dry Sherry
4:32 FYI Mandy – People who cannot have alcohol also cannot have pork! 🙂
Hi Mandy, I've had pork belly similar to this when I was living in China, also 3:41 maybe a bigger bowl? 🙂
Muslims don't eat pork.
Muslims don't drink alcohol.
There is no religion that allows pork but does not allow alcohol.
Can I do this with beef?
Lap Yok is the best ! love it