Pork Jerky/肉脯

Chinese New Year is coming, so I made this pork Jerky today for the holiday.

Ground pork 1150 g (lean pork preferred)

Oyster sauce 2 tbsps

Light soy sauce 2 tbsps

Dark soy sauce 1 tbsp

Cooking wine 2 tbsps

Sugar 100 g

Fish sauce 2 tbsps

Five spice powder 1tsp

White pepper powder 1/2 tsp

Red yeast rice powder 1tbsp (optional for color)

Direction:

Mix all the ingredients together and mix in one direction for 3,4 minutes or until meat is very sticky.

Refrigerate for at least 1 hour ( I did over night).

Preheat oven to 350F.

Get a piece of parchment paper the size of cooking sheet, add 1/5 of the meat to the center of the paper and use a spatula to spread it a little bit, then add a piece of plastic wrap or another piece of parchment paper over the meat. Use a rolling pin to roll the meat thinner over the paper to the size of the baking sheet.

Remove the plastic wrap or parchment paper from the top of the meat, and move the meat to a baking sheet.

Bake it in the preheated oven for 12 minutes, take it out and brush a layer of honey on the top. Go back into the oven and continue to bake another 5 minutes. (if you see broth now make sure to empty it from the baking sheet)

After 5 minutes, take it out again and flip the pork jerky to the other side and brush with a layer of honey too, also sprinkle some sesame seeds all over it. Go back to the oven for the last 5 minutes.

Take the pork jerky out and let it cool down, cut the irregular edges off, then cut them into any shape you want.

中國新年快到了,所以我今天做了這個豬肉脯。

豬肉碎 1150 g (偏瘦的豬肉)

蠔油 2 湯匙

生抽 2 湯匙

老抽 1 湯匙

料酒 2 湯匙

糖 100 克

魚露 2 湯匙

五香粉 1茶匙

白胡椒粉 1/2茶匙

紅曲米粉 1湯匙 (可不要,加顏色的)

做法:

將所有材料混合在一起,向一個方向混合攪拌3,4分鐘,或直到肉非常有粘性。

冷藏至少1小時(我冷藏過夜)。

將烤箱預熱至350華氏度。

拿一張和烤盤一樣大小的羊皮紙,將1/5的肉舀到紙的中央,然後用鏟子鋪開一點,在肉上加一塊塑料薄膜或另外一張羊皮紙。使用擀麵杖將肉擀開變薄到烤盤大小。

把蓋在肉上面的薄膜或者羊皮紙拿掉, 把肉移到烤盤上。

在預熱烤箱中烘烤12分鐘,拿出來,刷上一層蜂蜜。回到烤箱繼續烤5分鐘。(如果你現在看到湯汁, 要記得倒掉)

5分鐘后,再把它拿出來,把豬肉乾反轉到另一面,也刷一層蜂蜜,再撒上一些芝麻。放回烤箱烤最後5分鐘。

把豬肉乾拿出來,讓它冷卻,切掉不規則的邊緣,然後切成任何你想要的形狀。

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