Deep Dive: Making Sichuan Wind-Cured Meats
Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 1
A Spring Festival Staple Some of us (namely me, but maybe you) have been planning on making Sichuan-style cured pork belly every winter for years but have been slightly daunted by the process. Even if you haven’t always had this wind-cured pork belly in your sights you will now, after reading this recipe and realizing it’s not as hard as it…