Chinese Pork Jerky with Fruity Flavor 果汁豬肉乾

I am a big fan of jerky. It is a great snack to have while watching TV or to serve in a party. However, instead of American store-bought flavors I more particularly like jerky styled after Chinese flavors. It is more juicy and flavorful. The last time I visited Hong Kong, I had a great time satisfying my appetite! Too bad meat products are prohibited from entering or leaving the country, or otherwise I would have filled up my bags with them.

Here in America, you can only buy jerky that is made in this country. Those Chinese brands that you see in Asian grocery stores most likely are not made overseas.

Making it at home is far simpler than you would expect, with a low failure rate. You can easily choose a flavor you like without adding sodium nitrate or any preservatives!





我愛豬肉乾，一邊看電視一邊食，樂也融融。但我偏愛吃中式的豬肉乾，乾中帶肉汁，越嚼越好味。反之美式的乾如柴，如同嚼蠟。如果不是海關有嚴例禁止肉類入口，上次返香港時我一定大量入貨! 在美國華人店舖的中式肉乾也是本地出產。

但喜歡食還喜歡食，市面上售賣的肉乾都有大量防腐劑，小食為妙。但如果能自己動手做，那麼便安心很多了。其實做法容易簡單，失敗率極低，口味又可自由調教，愛吃豬肉乾的不容錯過啊!

Ingredients to make from one and a half pounds of meat (final product is about 70% of raw meat)

1.5 lb minced pork, preferably all lean meat 碎豬肉，最好全瘦

1.5 tbsp soy sauce 豉油

1 tbsp rice wine 米酒

3 tbsp fish sauce 魚露

6 tbsp sugar 糖

3 tbsp honey 蜜糖

0.5 tsp five spice powder 五香粉

1 tsp salt 鹽

3 tbsp strawberry jam 草莓果醬

3 tbsp orange juice 橙汁

1 tsp freshly ground pepper 胡椒粉

1)  Preheat oven to 400F.

2)  Cut pork into small cubes and ground in a food processor until it becomes a paste. If a processor is not available, chop by hand or buy minced pork.

3)  Add the rest of the ingredients and mix thoroughly in the food processor or in a mixing bowl with a spatula. If mixing by hand, mix in one direction only.

4) Put the marinated meat in the refrigerator for at least 30 minutes or overnight.

5)  Put a piece of parchment paper on the counter and put the minced pork on top. Then lay a piece of plastic wrap on top. Roll the meat out with a rolling pin until it is very thin, about 2 or 3 mm.

6)  Remove the plastic wrap and put the meat, with the parchment paper still on the bottom, on a baking sheet (freshly ground black pepper can be sprinkle on top for a spicy taste).

7)  Bake for 10 minutes. Using a tong, carefully lift the meat off of the parchment paper and flip it over to bake for another 10 minutes.

8)  Brush honey and bake for another 2 minutes.

9)  Turn to the other side and brush honey and bake for another 2 minutes.

10)  Let it cool to room temperature. Cut into small pieces. It can be kept in the refrigerator for a few days. Bring it out to room temperature before serving.

Notes:

1)  It is normal for the meat to shrink and release some juice after baking.
2)  It is important to roll out the meat in even thickness. A rolling pin with rings on both ends helps to produce even thickness throughout the meat.
3)  The baking time is for your reference only. Thicker meat in large baking sheet needs more time, thinner ones less time. Keep an eye while the meat is in the oven. It may burn easily because of the presence of honey and sugar.
4)  You can use other fruit jam and juice of your choice.

1)  預熱焗爐至四百度。
2)  瘦豬肉切粒，放入攪拌機攪爛。或買現成的免治豬肉也可。
3)  所有調味料加入肉漿內，向一個方向攪勻，攪至起膠。
4)  放雪櫃半小時或過夜。
5)  將一部份肉漿放在焗爐紙上，蓋上一張保鮮紙，用擀麵杖搟平，約二至三亳米厚。(如喜歡食辣，可灑上黑胡椒粉。)
6)  將肉漿連底紙放焗盤上，入爐焗十分鐘。
7)  小心將肉翻轉，再焗十分鐘。
8)  塗上適量蜜糖，焗二分鐘。
9)  翻轉，塗上適量蜜糖，焗二分鐘。
10)  待冷後切成小塊食用。蓋好放雪櫃三至五日內食用。

注意事項：
1)  肉漿焗後正常是會有少許收縮及出水現狀。
2)  肉漿要平均地擀開，在焗爐時才會受熱平均。太厚會變成焗肉餅啊 ^_^
3)  焗的時間要隨肉的厚薄自行調教。焗時要留心，因有糖及蜜糖，容易焗焦。
4)  可用其他果醬及果汁。