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What are the preparation methods for oven five-spice pork jerky?
The texture of pork is tender and juicy, which can be used to make various delicious dishes. Modern people are not satisfied with traditional cooking methods for pork and have gradually invented other methods. For example, many people enjoy making five-spice pork jerky at home, which is a unique and delicious dish with a simple preparation method. Let’s take a look at the preparation methods for oven five-spice pork jerky below.
Pork (lean): Pork is rich in high-quality protein and essential fatty acids, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effects of kidney-nourishing and blood-building, nourishing yin and moistening dryness. Compared to pork from other parts, lean pork contains abundant high-quality protein, less fat and cholesterol, and is suitable for moderate consumption by the general population.
Method one:
1. Selecting materials and cutting into pieces
Select fresh lean pork, cut into cubes weighing 500 grams each.
2. Boiling and slicing
Place the pork in a pot of boiling water, cook to three-quarters of its tenderness, remove it, rinse off the blood and impurities, and then cut into slices that are 4 cm long, 3 cm wide, and 0.5 cm thick.
3. Boiling and marinating
Place the pork slices and seasonings together in a boiling pot, boil and marinate for 1 hour, flipping the pot every 15 minutes during the process.
4. Draining the juice and cooling
Remove the cooked pork slices from the pot, drain the juice, cool completely, and it is ready as the finished product.
Method two:
1. Preparing materials
Select lean pork from the hind leg, cut into pieces. Place scallions, ginger, star anise powder, cassia bark, and cinnamon into two cloth bags, tie the bags securely, and prepare for boiling.
2. Boiling
Add 1.2 kilograms of water per kilogram of meat in the pot, add saltpeter, and bring the meat to a boil for about 30～40 minutes, until the meat pieces have released all the blood foam.
3. Cutting
Remove the meat pieces from the pot, trim the edges, and cut along the fibers into 1 cm square diced meat.
4. Stir-frying
Skim the floating oil, add the diced meat, salt, and two seasoning bags, and stir-fry for 20～30 minutes. Remove the seasoning bags, add sugar, and stir-fry for another 20～30 minutes. Add wine and monosodium glutamate, and cook until the soup is almost dry before removing from heat.
5. Baking
The cooked diced meat is spread on a sieve, then placed in an oven with a temperature maintained at 80～90°C. It is baked for 2 hours, flipping once every hour, and continues to bake for another 2 hours until the diced meat is dry.
