Sun-dried meats, a culinary tradition passed down through generations, offer a unique flavor profile and extended shelf life. This recipe focuses on sun-drying a delectable blend of pork and beef, infused with a carefully selected array of herbs and spices. The result is a robust, intensely flavorful product perfect for snacking, adding depth to stews, or creating gourmet charcuterie boards. This method emphasizes natural preservation techniques, resulting in a healthier and more authentic product than many commercially available options.
Our sun-dried pork and beef recipe is more than just a method; it's a journey into the art of meat preservation. The careful selection of cuts, the precise blend of herbs, and the meticulous drying process all contribute to the final product’s exceptional quality. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create your own batch of delicious, sun-dried pork and beef.
Tools Needed
- Hot air oven
- Blender
Ingredients
- Pork: 3 kg
- Beef: 3 kg
- Pepper: 2 tsp
- Garlic: 100 g
- Roasted Coriander Seeds: 1.5 tbsp
- Coriander Root: 10 pieces
- Lemongrass: 10 stalks
- Unsweetened Condensed Milk: 130 g
- Salt: 2.5 tbsp
- Flavoring Sauce: 2.5 tbsp
- Sugar: 90 g
- Oyster Sauce: 1.5 ladles
- Green Sauce: 1.5 ladles
- Sesame Oil: 0.5 tbsp
- Pork Rind: 1 ladle
- Kaffir Lime Leaves
- Dried Chilies
Step-by-Step Instructions
Step 1. Meat Preparation and Marinating
- Cut the pork and beef into noodle-like pieces. The meat should be tender.
- Combine pepper, garlic, roasted coriander seeds, coriander root, lemongrass, condensed milk, salt, flavoring sauce, sugar, oyster sauce, green sauce, sesame oil, and pork rind. Mix well.
- Marinate the meat for approximately 3 hours.
Step 2. Sun-Drying Process
- Dry the marinated meat in a hot air oven at 80-90 degrees Celsius for 2.5-3 hours.
Step 3. Final Cooking and Flavor Enhancement
- Fry the sun-dried meat on low heat with kaffir lime leaves and dried chilies until cooked through.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Use pork neck or hip for best results.
- Adjust drying time to achieve desired dryness.
- Use low heat when frying to prevent burning of herbs.
- Don't over-fry the meat; a short time is sufficient for cooking.
Nutrition
- Calories: approximately 6000-7000
- Fat: approximately 300-400g
- Carbs: approximately 200-250g
- Protein: approximately 400-500g
FAQs
1. How long does sun-dried pork and beef last?
Properly sun-dried and stored in a cool, dry, and dark place, your sun-dried pork and beef can last for several months, even up to a year. However, always check for any signs of spoilage before consuming.
2. What are the best cuts of meat for sun-drying?
Leaner cuts of pork and beef work best for sun-drying. Think pork loin, beef sirloin, or flank steak. These cuts are less likely to become overly fatty during the drying process.
With this recipe, you've unlocked the potential to create a unique and profitable product. Your sun-dried pork and beef, bursting with herbal flavor, is ready to tantalize taste buds and boost your business. Now go forth and share the delicious results of your culinary journey!