Ingredients for Original Cut Pork Jerky
| Clean pork from the back ridge 500 grams | Granulated sugar 70 grams |
| Red yeast rice powder 2 grams | Salt 3 grams |
| White pepper a little (more for spiciness) | Black pepper a little |
| Fish sauce 10 grams | Sesame oil 5 grams |
| White wine a little | Baking soda a little |
| Cooking wine 5 grams | Light soy sauce 6 grams (more for saltiness) |
Recipe for Original Cut Pork Jerky
Step 1
After freezing the pork for a few hours in the refrigerator, take it out and let it thaw until it can be cut. Cut it to about the thickness of a one Yuan coin, removing any tendons. Mix all the seasonings in a container and heat over hot water until the seasonings create bubbles and emit an unpleasant fish sauce smell. Then cool the heated seasoning water and pour it into the meat. Wear disposable gloves and marinate the meat evenly. Refrigerate overnight.
Step 2
The next morning, take the meat out and arrange it on a non-stick oil cloth, ensuring there are no gaps between each piece of meat. The edges of each piece can slightly overlap to form a single sheet. Then place it on a balcony to air dry. After it sets, flip it over to air dry the other side. It took me less than 2 days for the entire sheet of meat to be ready to be picked up. Do not overdry, as it may become too hard. The drying time will determine the texture of the final product, so adjust based on personal preference.
Step 3
After the meat has been air dried, steam it for about 20 minutes, then let it cool before serving. For any leftovers, cut them into pieces, seal them well, and store them in the refrigerator.
Step 4
Enjoy the jerky by following the natural grain of the meat, pulling it apart to release more flavor as you chew.
