Pork Jerky (Meat Latiao)
This sweet and spicy pork jerky is a healthier, gluten-free, and delicious alternative to store-bought latiao that's easy to make at home.
Equipment
- Measuring spoons
- Large mixing bowl
- 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.)
- 1 tbsp honey (20g)
- 1 tbsp warm water (15g)
- 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
- 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.
- Preheat oven to 355℉ / 180℃. Line a large baking sheet with parchment paper.
- 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).
- 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.
- Place the pork sheet on the middle rack of the oven and bake at 355°F (180°C) for 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.