Recipe: Pickled bacon

Home Cooking Recipe: Pickled bacon



  1. Pork belly with kitchen paper to absorb moisture

  2. Salt and pepper fennel saute in the pan

  3. Shochu was put on the meat, because it was used abroad, so vodka was used. Then spread the salt of pepper on the meat evenly

  4. In a sealed container, I used the Tupperware pickle box to add weight to squeeze out moisture.

  5. After three days, take it out and put it in a ventilated place, then put it in the refrigerator and save it.


Salted meat for three days will not be salty and healthy.

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