Discovering the History of Bacon-Back to Ancient China
- Angelia Kane
- Mar 20
- 2 min read
Let’s talk bacon. Bacon occupies a tender space in my heart… second only to chocolate! 😉
What if I told you bacon’s story goes way, way back—like back to ancient China?
A Little History Sizzle
It’s about 1500 B.C., and Chinese cooks are already onto something genius— It’s pre-refrigeration and they’ve discovered that salting and curing pork could preserve it for months. What they created was something we’d recognize today as bacon, but with a deeply aromatic, umami-packed flavor unique to Chinese cuisine.
One of the oldest written records of Chinese bacon (or Lap Yuk) comes from ancient texts describing the methods of drying and smoking pork belly in the crisp, cool air of southern China. Families would prepare huge batches before the winter, ensuring they had delicious, protein-rich meat all season long. And of course, no Chinese New Year feast would be complete without some richly flavored, golden-red strips of cured pork, bringing prosperity and joy to the table.
The Ancient Lap Yuk Recipe
2 lbs pork belly, skin on or off (your choice!)
1/2 cup Shaoxing wine (or dry sherry)
1/4 cup soy sauce
3 tbsp kosher salt
1 tbsp sugar
2 tbsp ground Sichuan peppercorns
1 tbsp five-spice powder
5 star anise, crushed
1 tsp garlic powder
Marinate – Pat the pork belly dry and rub it all over with Shaoxing wine. Mix the salt, sugar, and spices together and massage them into the meat.
Curing Time – Place the pork in a sealed container (or a ziplock bag) and refrigerate for 5 to 7 days, turning it over once a day.
Dry & Air It Out – After a week, rinse off the excess spices and pat it dry. Hang the pork in a cool, dry, and well-ventilated place for about 5 days. (You can also place it uncovered on a wire rack in your fridge)
Smoke It – Traditionally, this bacon is smoked over fragrant wood for extra flavor. If you’ve got a smoker, go for it! Otherwise, you can slow-roast it in the oven at 200°F until firm and golden.
Slice It – Once ready, you can slice it thin and pan-fry it, add it to stir-fries, or toss it in your favorite noodle dish.
Want to dive deeper into the rich history and flavors of bacon? Join us this summer for our History of Bacon class! Learn the techniques, taste incredible variations, and connect with fellow bacon lovers. Register now and let’s make history together!
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