蜜汁豬肉乾 Glazed Pork Jerky

材料 Ingredient

豬後腿肉 Pork Roast 3-1/2 磅 lb (1600g) 醬油 Soy sauce 3 大匙 Tbs 鹽 Salt 2 小匙 tsp 糖 Sugar 1-2/3 杯 cup 米酒 Rice wine 2 大匙 Tbs 五香粉 Five spices powder 1 小匙 tsp 肉桂粉 Cinnamon powder 1/2 小匙 tsp 白胡椒 White pepper 1 小匙 tsp 紅色食用色素 Red food coloring 1/3 小匙 tsp

食譜來源 Recipe Source：蜜汁豬肉乾 (周老師美食教室)


做法:

1.	將豬肉邊邊的肥肉和筋剔除乾淨後順著紋路切成0.3cm 薄片。豬肉稍微凍過比較好切。
2.	把所有材料放進一個有拉鏈的塑膠袋，略為混合後放進冰箱冷藏2個小時。
3.	2小時過後豬肉已出水而糖呈液態狀。此時將肉与其它材料仔細拌勻，確定每片肉都醃到醬汁。把肉放回冰箱繼續冷藏10個小時或長達1天。
4.	醃好的肉放進濾网濾乾，保留醃汁。
5.	烤箱預熱到165˚F (75˚C)。將肉片平鋪在烤盤上放進烤箱烤50分鐘。
6.	拿出烤盤，烤箱溫度調高450˚F (235˚C)。把肉片翻面後刷上剩餘的醃料，放進烤箱繼續烤8分鐘。
7.	等肉片冷卻後裝袋冷藏。

Procedure:

1.	Remove the fat and silver skin on the pork. Cut the pork following the grain into 0.3cm thin slices. It would be easier to cut the pork if it is semi-frozen.
2.	Place all the ingredients in a zip-lock bag and roughly mix. Store the bag in a fridge for 2 hours.
3.	After 2 hours, the sugar will be dissolved with the liquid released from the pork. Gently rub the bag and make sure that every slice of the pork is covered with the marinade. Store the pork back to the fridge for another 10 hours or up to 1 day.
4.	Drain the marinated pork in a strainer. Reserve the marinade.
5.	Preheat the oven to 165˚F (75˚C)。Place the pork slices on a baking rack and bake for 50 minutes.
6.	Remove the rake from the oven. Turn the heat up to 450˚F (235˚C)。Turn over the pork slices and brush with more marinade and bake for 8 minutes.
7.	When the meat slices cool down, place them in a storage bag and store it in the fridge.

最後更新 (Last Update): 12/01/2013
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