Homemade Chinese Preserved Duck And Pork (2013-02-21)
Can't buy Chinese preserved duck and pork in Japan, so I'll have to make my own. The result is fantastic.
After the duck is done dehydrating, I steam them for an hour (KL
prefers soft duck meat), then cook it with the pork over rice.
When the rice is cooked, I chop up the pork and remove the meat from
the duck and mix it with the rice. LOVE IT!
Preserved duck legs: rub each leg with 3/4 tsp salt, leave it
uncovered in the fridge for 24 hours.
Preserved pork belly: Cut 400gm pork belly into thick strips,
marinate them with 1tsp salt, 2tsp soy sauce, 2tsp dark soy sauce,3tsp
sugar, 2tsp Chinese rose wine (no substitution ot it won't taste like
the real thing) for 72 hours in the fridge covered.
Dehydrate at 65C for 12-14 hours.
P.S. Adjust the amount of salt according to taste. I don't
want mine very salty, so I use less salt than traditionally called for.
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