Fruity Pork Jerky (自家製果汁豬肉乾)

Chinese New Year (CNY) is coming right up!  Mark your calendar, the first day of CNY this year will be on January 31st.  If you're interested to learn more about CNY and the traditions, you can read them here, here, and here.



One of the CNY traditions is to visit the elder relatives to show respects and to catch up.  Of course, we don't go visit someone with empty hands (nor empty stomachs).  We usually bring cookies and other goodies when we visit.  On the other hand, Beef or pork jerky is one of the popular savory goodies of choice to enjoy at home, especially in Southeast Asia.  Of course, I can't resist making my own.  Not only it's more economical (yes, you can call me "cheap"), it's also healthier than the packaged ones.  You can rest assure that there's no preservative, artificial flavor nor coloring in my homemade version.  That's enough reasons for me to make my own.



This slightly sweet and savory Homemade Fruity Pork Jerky (自家製果汁豬肉乾) is packed with wonderful and complex flavors.  I used fresh fruit juice and homemade jams in mine to get the fruity flavors.  But you can also use your favorite store bought jams if you like.  I love my jerky on the thinner side (will show you how to achieve that with the step-by-step pictorial in just a minute).  It's slightly chewy, tender and very juicy.  It's absolutely finger-licking-good!  My recipe calls for ground pork and I used whole pork shoulder and have the butcher grind the meat twice for me.  Yes, better make friends with your butcher!  *Wink*





Ready to follow me to the kitchen and make some jerky?  Here we go:

1) In a medium mixing bowl, add all jerky ingredients together and stir with a wooden spoon/a pair of chopsticks for 5 minutes, or until mixture is gooey and sticky.  This is a very important step to follow.  Otherwise, your jerky might fall apart if the mixture is not gooey.

2) Line 2 (12 X 17-inch) sheet pan with silpat.  Spread the mixture onto the two prepared baking pan evenly.  I used a non-stick cookie spatula with a flat bottom for this job.  You can use an offset spatula as well.

3) As long as you spread the ground meat almost to the edges, the thickness will be right after baking.  See how thin it is, that's what you want to see.





4) Bake for  30 minutes.  Remove from oven and let cool slightly.  This is how the baked jerky looks like after 1st round of baking.

5) Meanwhile, increase the oven temperature to 450 degree F.  While oven is heating, cut the baked pork jerky into smaller sizes with a kitchen shears.  I cut mine into 2-inch squares.  With a pastry brush, brush a thin layer of the fruity glaze onto each square.

Bake for 3 to 5 minutes, flip the jerky squares over and brush the other sides with the remaining glaze.  Bake for another 3 to 5 minutes, or until the jerky is fragrant, shiny, and slightly charred on the edges.

6) Cool the sheet pan on a wiring rack.  Store remaining jerky in an air tight containers for later enjoyment.




Pretty easy to make right?  I'm sure you'll love the results too.  This Fruity Pork Jerky tastes just like the packaged one, if not better.  The next time I'm firing up the grill, I will put one or two on to add more charred and smoky flavors, can't wait!  I hope you'll give this recipe a try.  Stay tuned for more CNY recipes in the up-coming posts.


Tools and Props used in this post:
  
Silpat Non-Stick Baking Mat (click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Crane Chopsticks Rest (Click here to see product information)Cookie Spatula (Click here for more information)




Fruity Pork Jerky 自家製果汁豬肉乾:

Ingredients for the Fruity Pork Jerky:
1 1/2 pounds ground pork
3 tablespoons strawberry (or raspberry) jam
1 1/2 tablespoons light soy sauce
3/4 tablespoon Chinese rice wine
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1/2 teaspoon 5 spice powder
1/4 teaspoon white pepper powder
3/4 teaspoon sesame oil
3 tablespoons honey
3 tablespoons fresh orange juice
3 tablespoons molasses
6 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon paprika
 
Ingredients for the Fruity Glaze:
1/4 cup strawberry  (or raspberry) jam
1 tablespoon honey
1 tablespoon hot water
 
To prepare the Fruity Glaze:
In a small bowl, stir all of the glaze ingredients together until incorporated.  Set aside.
 
To Prepare the Pork Jerky:
Preheat oven to 300 degree F. 

In a medium mixing bowl, add all ingredients together and stir with a wooden spoon/a pair of chopsticks for 5 minutes, or until mixture is gooey and sticky. 

Line 2 (12 X 17-inch) sheet pan with silpat.  Spread the mixture onto the two prepared baking pan evenly.  Bake for  30 minutes.  Remove from oven and let cool slightly.

Meanwhile, increase the oven temperature to 450 degree F.  While oven is heating, cut the baked pork jerky into smaller sizes with a kitchen shears.  I cut mine into 2-inch squares.  With a pastry brush, brush a thin layer of the fruity glaze onto each square.

Bake for 3 to 5 minutes, flip the jerky squares over and brush the other sides with the remaining glaze.  Bake for another 3 to 5 minutes, or until jerky is fragrant, shiny, and slightly charred on the edges.  Cool sheet pan on wiring rack.  Store remaining jerky in an air tight containers for later enjoyment.