Aromatic Soy-Infused Dried Pork

Dive into the unique culinary tradition with Soy Sauce Soaked Pork, an exquisite dish that marries the deep, rich flavors of soy with the robust textures of pork belly. This recipe involves a meticulous process of marinating and drying, resulting in a meat that’s intensely flavorful and surprisingly aromatic, offering a superior alternative to conventional bacon.

Perfectly suited for those who appreciate the art of curing meats, this pork not only captivates with its taste but also with its vibrant presentation. Hang-dried to perfection, the pork slices adopt a beautiful amber hue, a testament to the rich soy infusion and the blend of traditional spices like cinnamon and star anise that elevate its flavor profile.

Full Recipe:


  • 500g pork belly, cut into 5 cm strips
  • 100g high-alcohol liquor
  • 1/2 bag edible salt
  • 3 bay leaves
  • 2 cinnamon sticks
  • 4-5 star anises
  • A handful of dried chili peppers
  • A handful of peppercorns
  • 1 tsp cumin
  • A few pieces of old rock sugar
  • 500g light soy sauce
  • 50g dark soy sauce
  • Water


  1. Remove the skin from pork belly and slice into strips.
  2. Mix pork with liquor and a pinch of salt; let sit for a few minutes.
  3. Create a sauce by boiling both soy sauces, water, bay leaves, cinnamon, star anises, chili peppers, peppercorns, cumin, and rock sugar until sugar dissolves and spices are aromatic.
  4. Cool the sauce slightly, then pour over the pork, ensuring it’s not fully submerged. Stir well.
  5. Cover with plastic wrap and marinate in a cool place or refrigerator for 2 days, turning halfway.
  6. After marination, hang pork in a sunny place for 3 days until dry.
  7. Cook dried pork in a rice cooker without water until done.

Prep Time: 2 days | Cooking Time: 3 hours | Total Time: 5 days | Kcal: 560 per serving | Servings: 4

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