I found a package of Chinese-style bacon at my local Thai grocery store. I bought it to make chao larou, which is like Sichuan twice-cooked pork except it uses bacon rather than raw pork belly and the meat isn't simmered before the stir-fry.
There's a recipe for the Sichuan version of Chinese-style bacon at the Mala Market. What I bought isn't that version (no Sichuan peppercorns in the cure), but it's close. It's cured with soy sauce, high-proof liquor and some spices. It has a very dark color and is cut very thick. This is real old-school bacon--the package says it does not need refrigeration (both the grocery and I are keeping it in the fridge, though).
Has anyone out there used this style of bacon?
-Paul W.