Preserved Pork is very popular in South China. This is one of the main way to prevent meat from going bad before refrigerator exists.
To make preserved pork, most people would use pig belly. First, season pork with salt and pepper for 1-3 days, then add other seasoning such as rice wine, soybean oil, etc., then smoke it or air-dry it.
Of course, different area has different way to preserve meat. In country, lots of families hang treated pork above their stoves until they are ready to cook it.
I make it at home. Because I live in South, winter temperature is not low enough to let it air-dry, I have to let it sit in my refrigerator for days to let it dry. It’s not the original taste, but close enough.
Don’t be scared of the color, it comes from soybean oil.
