猪肉干 Chinese BBQ Pork Jerky or Bak Kwa

猪肉干 Chinese BBQ Pork Jerky or Bak Kwa

新年最爱的小吃之一, 热量极高的…嘴巴停不了, 年关过后少不了需要更多的运动量来维持”健康状况”! 又是第一次亲手做, 很有成就感耶…卖相不怎么样, 有待改进!

猪肉干

{材料} 猪肉碎500克

{腌料}麻油2茶匙, 蚝油2汤匙, 绍兴酒1汤匙, 酱油2汤匙, 黄糖100克, 黑酱油½茶匙, 鱼露 1汤匙, 玉米粉2汤匙, 水2汤匙, 五香粉和胡椒粉少许

{做法}

1. 把猪肉碎和腌料往同一个方向搅拌15分钟至均匀后, 放入冰箱腌隔夜.

2. 把肉碎铺在已铺上油纸的烤盘上, 把肉压平至不要有空洞. (可以放把肉团在塑胶袋里杆平成薄片后剪开, 把肉薄片铺在油纸上, 再拿掉盖在肉上的塑胶袋.)

3. 预热烤炉, 把烤盘放在烤炉的较底层以120◦C/275◦F烤15分钟.

4. 拿出烤盘, 翻去另一面再烤15分钟.

5. 再取出剪小片状后, 再以180◦C/325◦F烤10分钟; 拿出, 翻面再烤5-10分钟至上色即可. (共烤四次!)

***喜欢蜂蜜的, 可以在第三次要烤时在双面涂上蜜糖水再烤至满意的颜色; 如果不打算要马上烤的, 在第二次烤完后, 待冷后包好放入冰箱冷藏. 你可以根据自己的烤箱性质来调整烘烤的时间或烤箱的温度.

Chinese BBQ Pork Jerky or Bak Kwa

{Ingredients} Minced pork x 500g

{Marinades Sauce} Sesame oil x 2 tbsp, oyster sauce x 2 tbsp, Shaoxing wine x 1 tbsp, soy sauce x 2 tbsp, brown sugar x 100g, black soy sauce x ½ tsp, fish sauce x 1 tbsp, corn starch x 2 tbsp, water x 2tbsp, some five spices powder and pepper.

{Method}

1. Marinade minced pork with marinades sauce, stirring in the same direction for 15 mins evenly, after that put in refrigerator for marinate overnight.

2. Spread the marinaded meat mixture one layer as thin as possible on a baking tray with no empty space in between.

3. Bake at pre-heated oven at 120◦C/ 275◦Ffor 15 mins.

4. Remove from oven, flip over to another side and continue bake for 15 mins.

5. Remove it from oven again, cut to desired shapes or sizes, increase the oven heat to 180°C/325◦F and bake for 10 minutes; remove and turn to another sides to bake another 5-10 mins or until golden brown with slight burnt. (Total baked 4 times!)

***If you prefer honey, can brush it on both sides during 3rd baking time and bake until your’s desired color and cooked. You may also store it in the freezer for later consume after 2nd baked time. You may adjust the baking time or oven temperature accordingly as you knows your oven better.

做法1; method 1

做法2; method 2

做法3-5; method 3-5

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