Authentic Chinese Rougan: A Step-by-Step Guide to Making Delicious Dried Meat at Home

Ingredients

1 kg pork belly
1 cup granulated sugar
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon Chinese five spice powder
1 tablespoon red fermented tofu
2 tablespoons rice wine
1 cup water
Salt to taste

Steps and instructions

Clean the pork belly thoroughly and pat it dry with a kitchen towel.
In a large pot, melt the sugar over medium heat until it turns into a caramel color.
Add the pork belly to the pot and stir well to ensure the meat is evenly coated with the caramel.
Add the light and dark soy sauce, Chinese five spice powder, red fermented tofu, rice wine, water and salt to the pot. Stir well to mix everything together.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours or until the meat is tender and the flavors are well absorbed.
Once the meat is cooked, remove it from the pot and let it cool down.
Once cooled, slice the meat into thin pieces.
Your Rougan is now ready to be served. Enjoy it on its own or with some rice for a full meal.

Tools for making

Large pot - A large pot will be needed to cook the pork belly and simmer the ingredients.
Kitchen towel - A kitchen towel will be useful for patting the pork belly dry before cooking.
Knife - A sharp knife will be needed to slice the cooked pork belly into thin pieces.
Cutting board - A cutting board will provide a stable surface for slicing the pork belly.

Recipe variations

Substitute pork belly with beef brisket or chicken thighs for a different flavor and texture.
Add minced garlic or ginger to the marinade for an extra kick of flavor.
Experiment with different spices like star anise, cloves, or cinnamon to add complexity to the dish.
For a spicy twist, add chili flakes or Szechuan peppercorns to the marinade.
Try using honey or brown sugar instead of granulated sugar for a subtle sweetness.
For a vegetarian or vegan version, use tofu or seitan instead of meat and replace the oyster sauce with soy sauce or tamari.
To elevate the dish, add vegetables such as bell peppers, mushrooms, or baby corn.
For a healthier option, use lean cuts of meat and reduce the amount of sugar and soy sauce used.
If you prefer a thicker sauce, you can mix cornstarch with water and add it to the pot during the cooking process.

Recipe overview

This authentic and traditional Rougan recipe will guide you on how to prepare this Chinese delicacy at home. Rougan is a sweet, savory and slightly spicy Chinese dried meat product similar to jerky. It's typically made from pork belly that is marinated in a rich and flavorful sauce then simmered slowly until tender. Once cooled, the meat is sliced into thin pieces and can be eaten on its own or served over rice. The result is a uniquely flavored dish with a perfect balance of sweetness, saltiness, and a hint of spice. This recipe will take a few hours to make, but the result will be worth the effort. It's the perfect dish to serve at any gathering or enjoy as a high-protein snack.

Common questions

How do I make the caramel?
To make the caramel, simply melt the granulated sugar in a large pot over medium heat until it turns into a caramel color.
What is red fermented tofu?
Red fermented tofu, also known as red beancurd, is a type of fermented tofu that adds a unique flavor and color to the dish. It can be found in Asian grocery stores or online.
Can I use pork other than pork belly?
While pork belly is the traditional cut of meat used in Rougan, you can use other cuts such as pork shoulder or pork loin if desired. However, keep in mind that the texture and flavor may vary.
Can I adjust the amount of soy sauce?
Yes, you can adjust the amount of soy sauce according to your taste preferences. You may add more or less depending on how salty you want your Rougan to be.
Can I make this recipe ahead of time?
Yes, Rougan can be made ahead of time and stored in the refrigerator. It actually tastes better the next day as the flavors have more time to meld together. Simply reheat before serving.

Serving dishes and utensils

Large pot - Used to cook the pork belly and simmer the ingredients.
Kitchen towel - Used to pat dry the pork belly after cleaning.
Knife - Used to slice the cooked pork belly into thin pieces.
Cutting board - Provides a stable surface for slicing the pork belly.

Origin stories

Rougan, a savory snack beloved by many in China, hails from the southern province of Fujian. Its creation is a testament to the ingenuity of Fujianese folk who were looking for clever ways to preserve their meat during the sweltering summer months. The name 'Rougan' literally translates to 'meat dry', and that's precisely what it is - succulent pork belly slow-cooked in an aromatic blend of spices, then dried under the sun or over gentle heat until it achieves a chewy, jerky-like consistency. What sets Rougan apart from other types of jerky is that it maintains the fat layer, adding a unique depth of flavor and texture that is both indulgent and delightful to the palate. Not only is it enjoyed as a snack on its own, it's also a popular choice during the Lunar New Year as a gift symbolizing good fortune.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.