Secret Pork Dried

Name: Secret Pork Dried
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork leg; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; A small amount salt; Some honey; Some Vegetable oil

by Fatty Mushroom

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

For every meat-loving foodie, dried pork should be an excellent snack not to be missed. When chasing drama late at night and having nothing to do, I always think that if there is a piece of dried pork to eat. idea. Nowadays, freshly roasted and sold bulk pork breasts have long been popular outside. I saw the clerk holding a big clip holding chunks of shiny pork tossing over the fire, and the savory smell came straight out.
However, to tell you a little secret secretly, it is said that the freshly roasted pork breast is not very safe, and the price is expensive. At this time, the vast number of foodies can start to act. An oven, a piece of pork, a bottle of honey, various seasonings, Zi Zi Zi, and the birth of dried pork. Chop pork, mix with seasonings, roll into slices, roast and bake, brush with honey, the drooling pork preserved is out of the oven~

Ingredients

500g Pork Leg
2 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Cooking Wine
1 tablespoon Sugar
A small amount Salt
Some Honey
Some Vegetable Oil

Secret Pork Dried

1. Prepare a piece of pork leg and wash it, pork tenderloin is also ok

2. I chopped the pork into meat, I cut it for a long time, added salt and sugar to it, mix well, put a little less salt, and add light soy sauce and oyster sauce later

3. Add oyster sauce, cooking wine, and light soy sauce and mix well. Use chopsticks to stir the meat filling in one direction for about 5 minutes, until the meat filling becomes gluten, marinate for about half an hour

4. Prepare tin foil, apply a layer of oil on the surface to prevent the bottom from sticking, and place the marinated meat on the tin foil and flatten it

5. Spread the cling film on the top and roll it into a sheet of about 2-3 mm with a rolling pin, tear off the cling film and put it in the oven

6. About 180 degrees, bake for 15 minutes

7. After 15 minutes, take out and pour out the juice in the baking tray, brush the honey on both sides, turn it over so that the side just below is facing up, and bake for another 15 minutes

8. Another 15 minutes, take it out again and adjust according to the actual situation, if it is not fully baked, brush with a layer of honey and bake for a few minutes

Tips:
The meat filling should be rolled evenly. The thin areas are easy to bake, and the too thick areas will be a little firey. The specific baking time should be adjusted according to the actual situation of the dried meat.