Chinese Bacon


Two Strips of Chinese Bacon [Lop yok, Laap yuk (China)]

This is an intense product usually cut in small pieces to add to soups and stir fries as a flavoring element. It is often fairly strongly flavored with cinnamon and/or star anise. It may be smoked or not. It is meant to be cooked before being eaten. The photo specimens, purchased from a large Asian market in Los Angeles, were made by Prime Foods in New York, so were probably unleaded and contained no melamine.

The larger of the photo specimens was 10-1/2 inches long, 2-1/2 inches wide and 0.8 inch thick. Note that the skin is on and is used along with the rest. Ingredients: pork belly, sugar, soy sauce, thick soy sauce, Mei Kwe Lu liquor (distilled from sorghum and roses), salt, msg, cinnamon, spice, sodium nitrite.

More on Pork Products.


Buying:

  This product can be found in most Asian markets. Tightly vacuum packed, it will generally not be refrigerated. Formulas, appearance and shelf stability vary widely.

Storage:

  Although it is unrefrigerated at the store, I keep it in the fridge if it will be long before use. Of course, once opened, it should be tightly wrapped, refrigerated, and consumed within a week or so as it may be subject to mold.

Prep:

  The package will usually tell you to steam it to an internal temperature of 166°F/75°C before using, but Chinese bacon affectionado Chichi Wang says it's much better to soak it in cold water for 5 hours or up to a day for much better softening. Then cook it in whatever recipe you wish to use.

Cooking:

  This product is generally cut into small pieces and included in stir fries, salads, with vegetables or whatever. Just do the soak ahead of time so it's reasonably soft.

Subst:

  Chinese sausage, which are commonly available, will probably do, but there are some Chinese ham pieces cured much like this bacon that would be better, if available.

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