Chinese Hunan Cured Pork Belly is a classic and traditional Asian style bacon that involves submerging a piece of meat in spices then smoke and air drying.

To ensure food safety, I hang them under AC where is cool, dry and with air flow from early morning until late evening and put them back in the refrigerator.
Repeat the process for one week until see a layer of oil shiny on the meat.

It can be used in many Chinese Hunan cuisine, such as classic【Stir-Fried Garlic Scapes with Cured Pork Belly】. Coming soon!

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