Hunan Smoked Pork (腊肉 La Rou) — Wind-Dried and Smoke-Cured Tradition

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La rou (腊肉, literally wax meat — so called because the curing and smoking process gives the meat a waxy appearance) is the traditional cured and smoked pork of Hunan province, made during the winter months (December-January, the la month of the Chinese agricultural calendar, the 12th month). Pork belly, pork leg, and sometimes whole sides of pork are dry-cured with salt, sugar, Sichuan peppercorns, and Shaoxing wine, then hung and smoked over fragrant wood and grain husks (traditional Hunan smoking uses cypress branches, rice husks, and orange peel) for 2-3 weeks. The resulting la rou has an intense smoked, salty, slightly sweet flavour with a firm, slightly dry texture that becomes tender and juicy when steamed or stir-fried.

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