Bacon – Chinese Style

by Jeanne

                 ChineseBacon_2_edited-5w


A few weekends ago, after
leaving the SF Ferry Plaza Farmers Market I ended up being diverted through
Russian Hill.  As I navigated the car
over the hills I met up with a curiosity–a middle-aged Chinese woman tightening
twine  off a wooden stick held up between
two wooden chairs.  From his line hung
long 7” to 10” slabs of meat.  I
double-parked to take a closer look. 

 The basement level
apartment was dark inside excepting for a shadow of movement.  I waved and out came a middle-aged woman
with a warm face. It turned out to be Chinese bacon air-curing in the dry,
winter sunlight. As good a place as any right outside her apartment door on the
city sidewalk.  What I was able to piece together was that it was Lop
Yuk
or Chinese bacon.  Her mother
made a new batch every six weeks or so. 
“It’s much better and you save monies.” She said grinning. The simple
recipe involves the belly cut of the pig treated with Chinese wine (shaoxing)
soy sauce, brown sugar, and spices for seven to ten days or until it is hard.

 In order to use it in
recipes it needs to be soaked for about 6 or 7 hours before being sliced,
chopped and fried for use in recipes such as Chinese stir-fried greens or
Chinese sticky rice.  I’ve also simply
sautéed it and added it to scrambled eggs.

 Unfortunately the woman I
chatted with said that she never made it herself as her mother “only” was the
one to make it for the family.  She
said, “someday! I watch very careful!”


Chinese Stir Fried Greens with Bacon

Adapted from The Bacon Cookbook by James Villas

 

3 oz. air-cured Chinese
bacon, soaked in water at least 6 hours (rind removed), coarsely chopped

1 tblspn peanut oil

1 tblspn sesame oil

3 garlic cloves, peeled
and finely sliced

2 tspns salt

2 lbs Chinese shredded
greens (e.g. bok choy, spinach)

3 tblspns chicken broth

 

In a large skilled fry the
bacon over medium heat until crisps, drain on paper towels, and pour off all
but 1 tablespoon of the fat.  Add the
two types of oils to the bacon fat, increase the heat to high, and when just
smoking, add the garlic and salt and stir fry for 15 seconds.  Add the greens and stir-fry until wilted,
about 3-4 minutes.  Add the broth and
bacon and stir-fry until the greens are still slightly crisp, about 2 minutes.
Serve immediately.

 

Serves 4

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