Pork Jerky (Meat Latiao)

Are you craving the social-media viral latiao but concerned about excessive gluten and spiciness? Give this simple oven-baked sweet and spicy pork jerky recipe a try. It’s a healthier, gluten-free, and equally delicious alternative to store-bought latiao that’s easy to make at home.

With basic ingredients, this recipe promises chewy, tender, flavorful pork jerky that competes with any store-bought variety. Enjoy it as a sweet and savory treat for those with a low spicy tolerance. Alternatively, for spice enthusiasts, elevate it with a coating of rich Sichuan chili oil to achieve an authentic latiao flavor.

Tips for making pork jerky/meat latiao:

1. Choose the Right Cut: For pork jerky, opt for lean cuts to minimize fat, which can cause the jerky to spoil faster. Pork loin is a great choice due to its lean nature. You can also use ground beef or ground chicken to substitute the pork.

2. Stir the Pork in One Direction: Stirring in one direction ensures that seasonings and spices are evenly distributed throughout the meat. More importantly, it helps align the meat fibers, and helps the proteins in the meat create cross-links, increasing the adhesion of the jerky so it’s less likely to fall apart after baking.

3. Marinate for Flavor: Marinate the pork in the seasonings for several hours or overnight in the refrigerator. This not only infuses the meat with flavor but also helps tenderize it.

4. Spread Thinly and Evenly: The pork sheet will shrink and become thicker after baked, for even drying and cooking, use a rolling pin to roll the ground pork thinly, about 1/8 inch thick.

5. Brush with Honey Water: The application of honey water during baking can give the pork jerky a beautiful glossy golden hue, making it more visually appealing. Honey also adds a natural sweetness and a unique aroma to the pork jerky.

6. Cool Before Storing: Allow the pork jerky to cool completely on a cooling rack before storing it to prevent moisture from being trapped in the storage container. Moisture can lead to mold growth.

7. Red Yeast Rice Powder: In many Asian cuisines, red yeast rice is used in the preparation of various meats, such as lunch meat, pork jerky, and sausages to achieve both the vibrant red hue and a hint of traditional flavor. Red yeast rice powder has a unique, mild, and slightly nutty flavor that can enhance the overall taste profile of the pork jerky. Compared with artificial food coloring, red yeast rice has more health benefits, including improving heart health and lowering cholesterol levels, although these effects are likely minimal in the small amounts used for flavoring jerky.

8. Add Some Heat: If you desire a flavor more similar to “latiao” (Chinese spicy strips), spice up your pork jerky by coating it with a chili oil prepared by pouring hot vegetable oil over Chinese chili dipping powder (refer to step 10 in the recipe below).

• Chinese chili dipping powder is known for its spicy, numbing, and flavorful characteristics. It typically contains a combination of spicy chili powder, Sichuan peppercorn powder, salt, and sometimes other spices or flavorings, like garlic powder, onion powder, ginger powder, or other seasonings to enhance the flavor profile. Gathering all these ingredients can be time-consuming, so the simplest option is to purchase it from your local Asian market or online.

EQUIPMENT

• Measuring spoons
• Large mixing bowl
• Large baking sheet
• Parchment paper
• Plastic food wrap
• Pin roller
• Silicone brush
• Oven

INGREDIENTS  

• 1 lb ground pork (450g; Can also use ground beef or ground chicken)
• 3 tbsp sugar (40g)
• ½ tsp salt (3g)
• 1 tsp soy sauce (5g)
• ¼ tsp white pepper powder (1g; Can also use black pepper)
• 1 tsp Chicken bouillon (3g; It is included to deepen and enrich the flavor, making the pork tastes like store-bought ones. If you prefer not to use chicken bouillon, substitute with ¼ tsp of salt.)
• ½ tbsp red yeast rice powder (3g; It serves as a natural food dye, giving the pork a vibrant, red color and a unique, mild, and slightly nutty flavor. You can skip it if you prefer.)
• 2 tbsp honey (40g)
• 2 tbsp warm water (30g)
• 1 tbsp roasted sesame seeds (9g)
• ¼ cup Chinese chili dipping powder (Optional; For making the chili oil. Skip if you don’t want your pork jerky spicy. )
• ¼ cup vegetable oil (Optional; For making the chili oil. Skip if you don’t want your pork jerky spicy. )

INSTRUCTIONS

1. In a large mixing bowl, add ground pork, sugar, salt, soy sauce, white pepper powder, Chicken Bouillon, and red yeast rice powder. Use a pair of chopsticks to stir in one direction for 5 to 10 minutes until the pork looks like a sticky paste. Cover with plastic food wrap and refrigerate for at least 2 hours, or overnight for more flavor penetration.

2. Preheat oven to 355℉ / 180℃. Line a large baking sheet with parchment paper.

3. Place ⅓ of the prepared ground pork onto the parchment paper. Cover it with a large sheet of plastic food wrap (alternatively, another sheet of parchment paper can be used instead of the plastic wrap, though I find transparent plastic wrap easier for observing the pork’s distribution).

4. Use a rolling pin to flatten the pork into a large, thin layer. Ensure there are no gaps in the pork sheet. Roll the pork sheet as thinly as possible, as it will shrink and thicken during baking. Carefully remove the plastic food wrap from the pork sheet.

5. Place the pork sheet on the middle rack of the oven and bake at 355°F (180°C) for 10 minutes. (You can bake 2 sheets at one time.)

6. Meanwhile, in a small bowl, mix 1 tbsp of honey with 1 tbsp of warm water until dissolved. (This bowl of honey water is intended for use with 3 sheets of pork jerky. Avoid using it all at once.) Take the pork sheet out of the oven, use a  silicone brush to brush its surface with the honey-water mixture, then return it to the oven to bake for an additional 5 minutes.

7. Remove the pork sheet from the oven, use tongs to carefully flip it over, brush its surface with the honey-water mixture, and then place it back in the oven to bake for an additional 5 minutes.

8. Remove the pork sheet from the oven. While it’s still hot, quickly sprinkle 1 tsp of roasted sesame seeds over its surface. Transfer the baked pork jerky to a cooling rack. Repeat this baking process with the rest of the ground pork to make 2 more sheets of pork jerky.

9. Let the pork jerky cool completely before cutting it into your preferred shapes. Store the slices in an airtight container in the refrigerator for up to one week.

10. For a spicy twist on your pork jerky, consider this optional step: Measure out ¼ cup of Chinese chili dipping powder into a heat-resistant container. Heat ¼ cup of vegetable oil in a small pan until it reaches a smoking point, then carefully drizzle the hot oil over the chili powder. Quickly mix the mixture with a spoon or spatula. Next, add the pork jerky pieces to the spicy oil, mixing with your hands to ensure each piece is evenly coated in the chili oil.

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