Wednesday, February 1, 2012

Picture of My Day - Pork Jerky

Gosh, I feel so bad 'constantly focusing on' my blog every minute when I'm at work!!  LOL!!!  Yes, these are my Mom's product - pork jerky!!  She made it from a huge chunk of ?? pork...  Boil the meat first, then shred it into bite size pieces after it's cooked and completely cooled.  Whats the next step I have no clue, perhaps something to do with the oven?!  I bet you this thing has no fruit juice in it!  =)  So Mom, are you happy now??  Your pork jerky pics are on my blog!!  LOL!!

 I bet you it doesn't look like pork jerky from this picture huh?!

I'm sorry to say but these pork jerky are extremely dry, hard and chewy....  Perhaps it's just that specific piece that I picked?!

Maybe I shouldn't be complaining 'coz I don't even have a clue of how to make this!!  .................

 Mom offered me to bring some home but neh... Maybe next time! Hahaha!!
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17 comments:

  1. AnonymousFebruary 1, 2012 at 9:48 AM

    looks like jerky to me =_=

    去老麥當然食big breakfast啦～

    hareluya

    ReplyDelete
  2. AnonymousFebruary 1, 2012 at 10:19 AM

    我都係咁話，似菓汁辣味牛肉乾多啲。。

    MJ

    ReplyDelete
    Replies
    1. AnonymousFebruary 1, 2012 at 10:26 AM

      There are sign of meat texture in cross section and stripes, also something look like red chili...hehe 夠哂為食！

      MJ

      Delete
    2. AnonymousFebruary 1, 2012 at 10:47 AM

      我諗應該是豬肉多過是牛肉，mom 相信不吃牛吧？

      MJ

      Delete
    3. AnonymousFebruary 1, 2012 at 12:48 PM

      Beef is my favourite.

      Mom

      Delete
    4. AnonymousFebruary 1, 2012 at 1:15 PM

      唔好意思，我都係靠估咋，之前見過妳嘅大作 "鐘馗像" 甚有神韻之所以有咁嘅聯想。 莫見怪！=)

      MJ

      Delete
  3. AnonymousFebruary 1, 2012 at 3:15 PM

    卒之開故。嘩！原來是 home made...極之有興趣想學，mom 可以分享一下材料和制作過程嗎？

    MJ

    ReplyDelete
  4. 拾捌砵February 1, 2012 at 3:54 PM

    嘻～ 你一定等我開故等到頸都長嘞～～ =D

    ReplyDelete
    Replies
    1. AnonymousFebruary 1, 2012 at 4:19 PM

      係啦，幾乎變咗長頸族人，好彩我啲觀察和分析能力無十足都有九成，不過真的好想學，下次不妨 post 一個製作特輯，拜託，拜託。

      MJ

      Delete
    2. 拾捌砵February 1, 2012 at 4:35 PM

      好啦！！不過最快都要等阿媽自己清哂佢盒豬肉乾先...

      Delete
  5. AnonymousFebruary 1, 2012 at 4:54 PM

    可否開個試食大會, 招侍吓我地啲閒人?

    D

    ReplyDelete
  6. AnonymousFebruary 1, 2012 at 10:59 PM

    對不起長頸族人要你久等。現奉上食譜。Enjoy!

    材料：
    純瘦豬後腿肉 5斤
    醬油 3/4杯
    鹽 1大匙半
    黃砂糖 1杯半
    蒜頭 10粒

    做法：
    1.豬肉放鍋中，加水淹過表面，燜煮到用筷子刺不會出血水，連湯一起放涼。
    2.撈起，用手撕成指頭般粗的肉條。
    3.放回鍋裡，加全部調味料和去皮拍碎的蒜頭（不用加煮肉的湯汁），用小火翻炒到湯汁收乾為止。
    4.用烤箱烤乾。大概用150℃烤30分鐘即可，但要不時把肉條翻面和移位。

    Mom

    ReplyDelete
    Replies
    1. AnonymousFebruary 2, 2012 at 8:45 AM

      多謝伯母大人提供資料，以前都有試過類似製法但始終都係差啲啲哂料兼無人欣賞 :'( 惟有改用免治肉嘅做法尚算見得下人但欠缺咬口。

      今次有高人指點一於再試一試，今個周末有得玩啦。=D

      有两個問題:

      豬肉是否整舊入碢無需切開
      醬油係用生抽、老抽、甜豉油？

      MJ

      Delete
    2. AnonymousFebruary 2, 2012 at 11:52 AM

      不用客氣，我會盡我的綿力去幫你實現你的夢想。OK
      問題 1 (我的見解是)
      豬肉一定要整舊入鍋中,因為如果切開，翻炒，翻炒會散。重點是，連湯一起放涼才撈起。
      問題 2
      醬油我是用台灣萬家香的陳年醬油。大家都供認台灣的豬牛肉乾，因此如要台灣味道就要用台灣醬油。
      希望可以幫到你吧。祝愿成功。

      Mom

      Delete
    3. AnonymousFebruary 5, 2012 at 2:49 PM

      依照指示，星期六晚好豬肉原湯放涼至星期日早上再進行其它步驟，個多小時後，卒之製成史上第一次成功，仿真度達八成的台式辣味(加了紅辣椒碎)豬肉干！味道還不錯，不過仍有改善空間，現已掌握到竅門日後可逐步加入其它味料調教至個人口味。

      再一多謝伯母大人無私教導。

      MJ

      Delete
    4. AnonymousFebruary 5, 2012 at 6:49 PM

      Congratulations on your conquest!
      I've tried a lot of different recipes, this one is OK.

      Mom

      Delete

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