Suchiki (pork bellies pickled in salt and then fried after removing the salt)

Suchiki (pork bellies pickled in salt and then fried after removing the salt)
Suchiki
(pork bellies pickled in salt and
then fried after removing the salt)

Okinawan cuisine uses pork abundantly and suchiki is one of the preserved pork dishes. It consists of pork bellies pickled in salt and called 'Okinawan bacon'. It also serves as an ingredient for fried dishes after boiling in hot water.

In Okinawa, pigs used to be butchered at the end of the year ready to serve for the New Year's cuisine, and the parts of the meat suitable for preservation were pickled in salt using earthenware pots. Then they were taken out from the pot little by little when required.

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