Sun-dried pork, a culinary treasure from many cultures, offers a unique blend of sweet and salty flavors that tantalize the taste buds. Its intense, concentrated taste comes from a careful process of curing and drying, resulting in a versatile ingredient perfect for countless dishes. Imagine the rich, savory aroma filling your kitchen as you bite into a piece, the texture a delightful contrast between chewy and tender. This traditional method, passed down through generations, transforms humble pork into a sophisticated treat, perfect for adding depth and complexity to your meals.
This recipe reveals the secrets to crafting your own sun-dried pork, a process simpler than you might think. From selecting the ideal cut to mastering the curing and drying techniques, we'll guide you step-by-step, ensuring your sun-dried pork achieves the perfect balance of sweetness and saltiness. Get ready to embark on a culinary journey that will elevate your cooking to new heights, and let's dive into the detailed instructions below!
Tools Needed
- Knife
- Bowl
- Ladle
- Frying pan
Ingredients
- Pork (hip part): 4 kg
- Salt: 3 tablespoons
- Pork seasoning: 2.5 tablespoons
- Oyster sauce: 4 ladles (approx. 16 tablespoons)
- Green-capped sauce: 3 tablespoons
- Palm sugar: 240 grams
- Granulated sugar: 200 grams
- Pepper: 2 teaspoons
- Vegetable oil: 2 tablespoons
- Garlic
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Cut the pork into small pieces.
- In a bowl, combine salt, pork seasoning, oyster sauce, green-capped sauce, palm sugar, granulated sugar, pepper, and vegetable oil.
- Marinate the pork in the mixture for about 1 hour.
Step 2. Sun-Dry the Pork
- Hang the marinated pork to dry in the sun for 3-4 hours, or until dried.
Step 3. Prepare the Garlic Oil
- Fry garlic until fragrant.
Step 4. Fry and Serve
- Fry the sun-dried pork in the garlic-infused oil until golden yellow.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Adding a little bit of fat to the pork will make it more delicious.
- The sun-dried pork can be sold by the kilo or in sets of 40, 50, or 60 pieces.
- Use low heat when frying the garlic and pork to prevent burning.
- Sprinkle fried garlic on top before serving.
Nutrition
- Calories: approximately 6720
- Fat: approximately 480g
- Carbs: approximately 440g
- Protein: approximately 320g
FAQs
1. How long does sun-dried pork last?
Properly sun-dried and stored pork can last for several months, even up to a year, in a cool, dry, and well-ventilated area. Refrigeration will extend its shelf life further.
2. Can I use any cut of pork for sun-drying?
While many cuts work, leaner cuts like pork loin or shoulder are best for sun-drying to prevent excessive fat rendering. Avoid very fatty cuts.
With its irresistible blend of sweet and savory flavors, your homemade sun-dried pork is ready to elevate any dish. From salads and stir-fries to rice bowls and sandwiches, the possibilities are endless. Enjoy the fruits of your labor and savor the rich, complex taste of this culinary gem!