簡易自製肉乾 Homemade Chinese Pork Jerky (Bak Kwa)

這個食譜真的簡單很多，我用一個晚上的時間，就把肉乾弄出來了。所以現在才有點恍然大悟的感覺，原來在家做肉乾也不會太難的。簡易自製肉乾 Homemade Chinese Pork Jerky (B

很久以前就看中這個肉乾食譜了，但是一直都沒有機會嘗試，直到現在距離春節的腳步越來越靠近了，所以就嘗試一下自己做的肉乾是怎樣的味道的。以前覺得在家裡做肉乾還蠻麻煩的，豬肉鋪好後還要拿去太陽底下曬乾好幾天，但是這個食譜真的簡單很多，我用一個晚上的時間，就把肉乾弄出來了。所以現在才有點恍然大悟的感覺，原來在家做肉乾也不會太難的。

簡易自製肉乾
用13”x13”的烤盤，做出9塊

豬肉碎 450g
糖 100g

醬油 1Tbsp
米酒 1/2Tbsp
魚露 1/2Tbsp
蠔油 1Tbsp
黑醬油 1tsp
五香粉 1/8tsp
胡椒份一小撮
鹽 1/2-3/4tsp 調味
蜂蜜 2Tbsp

把全部材料混合一起，用筷子同一個方向攪拌，直到起膠的狀況。放入冰箱冷藏幾個小時。

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把肉碎鋪放好在烤盤，可以用湯匙的背面壓平。
放入預熱160‘C的烤箱，烤大概20分鐘。取出，把烤箱溫度提高到240’C.
把肉乾剪成9片或喜歡的形狀。
再放入烤箱，用上火240‘C烤大概10分鐘，取出，翻面，再烤7分鐘，就完成了。

全部材料混合一起

把肉碎鋪放好在烤盤

Homemade Chinese Pork Jerky (Bak Kwa)
Source: Sonia aka Nasi Lemak Lover

*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray.
3. Bake at pre-heated oven at 160C for 20mins. Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.

5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.