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HONEY GLAZED PORK JERKY (ROU GAN)
Not only is it soft and juicy, this oriental pork jerky recipe has a sweet and savory flavour that makes you scream for more!
Homemade jerky is a lot healthier than the commercial version because there are no preservatives and it contains less salt, so you can enjoy a few more strips without worrying too much. A tablespoon of oyster sauce is also sometimes added to the marinade.
Ingredients
- 2lb ground pork
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1 tbsp Chinese cooking wine
- 2 tbsp Haughton Honey
- 1 tsp five spice powder
- 1 tsp ground white pepper
- Cayenne pepper to your own taste
- For the basting mixture: 2 tbsp Haughton Honey
- 1 tbsp Chinese cooking wine
Notes for the cook
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
Instructions
- Combine the ground pork and marinade ingredients in a bowl, mixing it with a spoon or by hand to form a paste. Cover with clingfilm and chill for at least an hour.
- Preheat the oven to 375f/180c. Place a piece of parchment paper on a baking sheet and spread the jerky mixture across the paper. Place a piece of clingfilm over the top and then roll with a rolling pin until flat and even, forming a thin layer of pork on the parchment.
- Mix the honey and cooking wine for the basting glaze.
- Bake the pork for about 12 minutes before flipping over gently and cooking for a further 12 minutes. Remove the tray, turn the oven up to 410f/190c and then baste the pork on both sides before placing back in the oven to bake for a further 5 minutes on each side.
- Allow the jerky to cool down completely on a cooling rack and then cut in to bite-sized pieces.
