Q: Can I use a different type of meat for this recipe?
A: This recipe is specifically designed for pork, particularly pork loin. Using a different type of meat might require adjustments in cooking time and seasoning.
Q: How thin should the pork mixture be rolled out?
A: The pork mixture should be rolled out thinly on parchment paper for even cooking and a proper jerky texture.
Q: Is it necessary to flip the pork during baking?
A: Yes, flipping ensures even cooking and browning on both sides.
Q: Can I store the pork jerky for a long time?
A: Yes, pork jerky, if stored properly in airtight containers, can last for several weeks.
Homemade Pork Jerky
Notes
Ingredients:
- Pork Loin: 1000g
- Tai Tai Le Cooking Wine: 2 tablespoons
- Tai Tai Le Chicken Sauce: 1 tablespoon
- Black Pepper: 10g
- Granulated Sugar: 2 tablespoons (approx. 30g)
- Red Yeast Rice Powder: 10g
- Salt: to taste
- Honey: 1 tablespoon
- Soy Sauce: 2 tablespoons
- White Sesame Seeds: for sprinkling
- Finely mince the pork loin.
- Add granulated sugar to the minced pork.
- Mix in the cooking wine.
- Add soy sauce.
- Include the chicken sauce.
- Add an appropriate amount of red yeast rice powder.
- Mix in black pepper powder.
- Stir the mixture in one direction until well combined.
- Roll the mixture on parchment paper into a thin layer.
- Place honey in a bowl, add a suitable amount of water, mix well, and brush it onto the rolled out mixture.
- Evenly sprinkle white sesame seeds over the mixture.
- Bake in a preheated oven at 180°C (upper heat) and 190°C (lower heat) for 15 minutes, then flip and bake for another 15 minutes.
- Once baked, slice it.
- Package in small bags for storage or gifting.
- Take a photo to commemorate your cooking achievement.
- Enjoy your delicious homemade pork jerky!
- Calories: Varies depending on serving size
- Protein: High
- Carbohydrates: Moderate (mainly from sugar and honey)
- Fats: Moderate (depends on the cut of pork)
- Sodium: Moderate to high (from soy sauce and salt)
