30/12/2024
腊味系咧香港五羊牌腊味一词泛指所有经过腊制的肉食，常见的有腊肠、腊鸭、腊鸡、腊肉、腊鱼等，中国广东清远连州市著名的腊味之乡东陂镇甚至有腊狗和腊蛋等品种。 中国人制作腊味的历史已有两千多年之久，腊味在华人社群深受欢迎，是过年必备的年货
f it’s winter, that means it’s the season for 腊肉 (làròu), Chinese cured pork belly. Customarily made during 腊月 (làyuè), the 12th and last lunar month, larou and other cured meats—腊味 (làwèi)—are a cultural heritage of southern China that rely on the region’s cool-but-not-freezing winter climate for preserving these staples. Dry-brined, hung outside to wind-cure and then smoked over cypress branches, traditional Sichuan larou is a homemade Lunar New Year specialty rife with memory. The history of Chinese cured pork belly dates back over 2,500 years to the Zhou dynasty. Aside from tastily preserving meat sans refrigeration, larou and other “boil and eat” lawei were socially important Spring Festival foods. So make it for Spring Festival or make it anytime of year when you have a stretch of one to two weeks where the temperature outside (or in your garage) stays around 50F at all times—whatever time of year that is where you are.The payoff from this moderate effort of curing is a long-lasting stash of smoky, savory goodness at the ready. It’s all you need for take a simple vegetable stir-fry over the top, or it can be the leading player in a dish with Sichuan sauces. Or just treat it as the delicacy it is, and simply, slice, steam and serve. See Part 2 below for six recipes using your larou.
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