Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 2: Smoking + Cooking
The Definitive Guide to Smoking and Cooking Larou This is a continuation of Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 1. The previous post covers selecting, brining and air-drying this traditional cured meat and Spring Festival staple. Part 2 covers how to cook and eat your larou no matter whether you smoke, boil, steam or stir-fry! Earlier this month I delivered a lot of words and a single recipe. All for the promise of juicy, resplendent pork belly, just like my mama’s mama’s mama used to make it. This time around...