100斤猪肉做陕北特色“腌猪肉”，炸一炸灌猪油，过年炒菜猛香了！

Come on, put all your weight behind it

Heavy? Step aside, please. Don't drop it

We can eat this for a whole year. Be nice to it, Xingxing

Don't worry, I have steady hands

My hand was stuck. Why did you put it under the meat?

Hi, guys. It's me, Xia Jie

Again, this is still about the hog we slaughtered the other day

Some parts of the pork will be salted

It's a common practice

The hog we bred this year was very fat

There's still 100+ pounds of pork left

I'm going to get them all salted

But not the ribs. The ribs will be separated

Good quality

I've seen better

Move it this way

I wish I were a professional butcher

Bad at this

There're some cartilages

Beautiful. A beautiful rack of pork

When will we be having this?

There's no hurry, man

Put it in the kitchen

The pork tenderloin

This part won't be salted, either

Chop the rest into squares

Here, Blackbean

Done. There are a lot of them

Now I have to pan-fry the (coarse) salt

Add a handful of peppercorns

Fry till fragrant and scoop out

Scatter the fried salt onto the meat

This will draw out the water and blood inside the meat

Dip it in the salt.

Like this?

Alright. They are all coated with salt. Let sit for 4 to 5 hours

So that the blood can be out

They are ready

There are usually two ways of making salt pork in our place

After the pork is salted, we either deep-fry it in hot oil

or poach it. Either way, the pork has to be salted again

I like the mouthfeel of salt pork that has been done in the second way

Put them in cold water

Bring to a boil and remember to remove the foam later

The pork belly is nearly done. I'm chopping the pork fat

The meat is done, scoop out

We just need them to be half-cooked

Xingxing, bring me another plate, please

A total 3 plates of pork

It's been very late. I will render the fat and deep-fry the pork tomorrow

Xingxing, help me carry them into the room

Leave them in the room? Yeah, I need to cool them off

The next day...

It's a lovely day.

As I said, let's render the fat and deep-fry the pork

Heat till all the fat melts and scoop out the remains

Deep-fry the pork over low heat to draw out the water inside

Sister, don't bother to do anything else. The meat tastes so good

This is about preserving the meat

The meat is out. So will the rendered fat

OK, put it away

There used to be 3 plates of pork.

After the meat and rendered fat lose all the heat

I will preserve them in a large crock

Now it's the time

Put a certain amount of meat in and then, scatter salt

Repeat

Pour in the rendered fat

This is how we make salt pork

The meat can be consumed right now

If we wait for a month, the meat will develop a better flavor

It's very convenient, because the meat is just out there for you

You can cube or slice it

Then stew with vegetables

Or season the meat with chili sauce, garlic, etc.

Anyway, it's delicious

Have a try at home, me friends

That's all for today's video

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Thank you so much. See you

Guess what, I can barely move it

Let's do this together.

It's 100+ pounds