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Saturday, January 22, 2011

Pork Jerky



Chinese New Year is around the corner. Everyone is busy with baking cookies. I want to join the crowd, but I just don't have enough time to do so. So instead of baking cookies, I bake a batch of pork jerky. Since it is one of the popular snack to have during Chinese New Year.

My eldest sister is the one who started to make pork jerky in our family. Her method is to marinate the minced pork, flatten it on a tray, get it dried under the sun, cut it into pieces, keep it in the fridge and get it baked just before eating. I don't have time to follow all the steps. So, I cut short the steps to expedite the process. Bear in mind, pork jerky is high calories food. 100gm of pork jerky is about 500 Cal. So, don't over-eat. :)


Pork Jerky

Ingredients:

300gm minced pork with some fat
2tbsp light soy sauce (the brand I use is less salty)
1tsp dark soy sauce
1tsp fish sauce
1/3 cup of sugar (This can be reduced as I found my pork jerky a bit sweet)
1tsp sunflower oil
1tbsp cooking wine

You'll also need non-stick baking paper, and a clean plastic bag that has been cut open into a plastic sheet.

Steps:
1. Mix all the ingredients in a large mixing bowl. Leave it for 1/2 hour.
2. Preheat oven at 170 deg C.
3. Put a thin layer of marinated minced pork on a piece of baking paper. Cover it with plastic sheet. Flatten it with your palms. 
* I like my pork jerky thin, so I flatten the minced pork to about 1mm thickness.
4. Transfer the minced pork on baking paper into a baking tray. Bake for 15 minutes under 170 deg C.
* You will need to adjust the baking time based on the thickness of the pork jerky.
5. Leave it cool and cut into desired size. Keep in air tight container.
at

21 comments:

  1. daphneJanuary 22, 2011 at 10:52 PM

    I didnt know u can do this in our own oven too! I often have visions of aluminum racks over hot fire out in the garden... I prefer this method!

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  2. Pei-LinJanuary 22, 2011 at 11:07 PM

    Haha! We shall not overdose ourselves with food anytime, anywhere. *LOL* This is inapplicable to good fruit and veggies, though. HAHA!

    I love yoke gon! I don't have much time either ... Plus, don't wanna make too much food that in the end, we end up with festive leftovers ... Not good. Wasting money, too. Will make my own yoke gon when the time strikes and craving hits!

    Thank you for sharing yours!

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  3. Belly Good CookingJanuary 22, 2011 at 11:56 PM

    Wow, you've made pork jerky. Tried making and didn't turn out right even after a few attempts, so decided to just buy from shops. Ha ha.

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  4. PamJanuary 23, 2011 at 6:06 AM

    It looks great! I've made beef jerky but have never had pork jerky. It's a perfect treat! thanks for the recipe!

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  5. tigerfishJanuary 23, 2011 at 7:39 AM

    Sounds easy. I will try to make the chicken version when I go back to the US. Now I don't have access to my kichen :O

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  6. ann lowJanuary 23, 2011 at 11:17 AM

    Mmm...looks really good. Must bookmark and try it after CNY :)

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  7. WendyinKK January 23, 2011 at 11:35 AM

    Is the sugar misssing in the recipe?
    It should have some sugar as it taste sweet and sticky.

    Wah, bake before eating, I can not do that la, when want to eat, I eat oredi lor, still have to wait to bake, cannot la, hahahah!!

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  8. Little InboxJanuary 23, 2011 at 4:01 PM

    Wendy, aiyo, I forgot to type the sugar, hehe. It's now updated. Thanks.

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  9. WendyinKK January 23, 2011 at 5:23 PM

    Oh yes, I think the sugar is a bit too much too for that amount of pork. Last time when I made it, like 15 years ago, (LOL) it was 600gm of pork with 3 soup spoons of sugar, that should come to about 60gm.
    Next year, I want to make this, when I get my balcony so that I can sun my yoke gon! Now, no place to do it.

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  10. pigpigscornerJanuary 23, 2011 at 5:39 PM

    Looks so pretty cut like that.I haven't made this in ages! For mine, I add a bit of 5 spice powder too.

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  11. busygranJanuary 23, 2011 at 8:43 PM

    With more of us making our own 'bak kwa' for CNY, in future prices for them will go down! It's crazy to pay S$50 and above for a kg of it! No time to make now but will do when all baking is done.

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  12. JoanneJanuary 23, 2011 at 8:49 PM

    I never even realized that you could make jerky in the oven! Looks delicious.

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  13. Food For TotsJanuary 24, 2011 at 6:30 AM

    Yeah, it is high in calories. We had stopped buying it for a few years. Never know it's easy to replicate at home. Your star-shape pork jerkys look so pretty. Don't mind to have it once a while. Hehehe!

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  14. lenaJanuary 24, 2011 at 11:35 AM

    i appreciate you put this up and your method seems easy too. It's very expensive here, just a few slices will cost about RM30/USD8

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  15. MaryMohJanuary 24, 2011 at 5:06 PM

    Wow...homemade pork jerky. Must try this. Thanks very much for sharing.

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  16. JulianaJanuary 25, 2011 at 7:07 AM

    Wow, I didn't know that pork jerky was made with minced pork meat...I love to snack on this jerky...your sure look so tasty.

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  17. My Asian KitchenJanuary 25, 2011 at 8:15 AM

    oh!! I love this snack!! the one they sell here in NYC is superb expensive make by Malaysian..Now I can make bak kua myself!! thanks for sharing:)must book mark now!

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  18. TasteHongKongJanuary 25, 2011 at 2:07 PM

    I love your 1mm pork jerky : ).

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  19. Noob CookJanuary 25, 2011 at 2:12 PM

    woah, so impressed you're making your bak kwa, it looks good. I'm so tempted to try it too. Every year, the bak kwa becomes overpriced (something like S$50/kg) during CNY -_-

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  20. mycookinghutJanuary 29, 2011 at 5:25 AM

    Pork jerky! Thanks for sharing this, I am definitely up to try making it!

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  21. DaphnieJanuary 4, 2013 at 5:41 PM

    THanks for sharing. I especially like the star shape jerkies. Will try this at home... better than queuing in CHinatown :)

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Hello food lover(s), thanks for putting up your comments.