:: Ingredients and seasonings ::
- 500 grams of pork ........... (use the neck part because it's a little oily and the meat is soft)
- 2 tbsp. sugar
- 1 tbsp. evaporated milk
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. seasoning sauce
- 2 + 1/ soy sauce 2 tbsp
- oyster sauce 1 + 1/2 tbsp.
- 2 tbsp. sugar
- 1 tbsp. evaporated milk
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. seasoning sauce
- 2 + 1/ soy sauce 2 tbsp
- oyster sauce 1 + 1/2 tbsp.
:: method ::
To start, take the pig and clean it well, either by rinsing with water or by using a damp cloth. It's convenient to wipe. Then cut it into long strips. Thickness approximately 1.5*1.5 cm.... Set aside first.
Next, let's make pork marinade. By mixing condensed milk, vegetable oil, soy sauce, seasoning sauce, oyster sauce and sugar in a basin.
Then use a ladle to stir until the sugar is completely dissolved.
Once the sugar has completely dissolved Then add the pork that we cut into strips. Put it in and mix with the pork marinade until it's all over....and marinate for about 1-2 hours.
When the time is up, take out the pork and place it on the rack. By arranging them a little apart. Then I put it out to dry in the sun for about 1 sun, which when it had been in the sun for a while. The pork on top is beginning to dry out. Don't forget to turn the pork over and remove the bottom to dry. It will be dry all over.... As for the dryness of the pork, what level is good? How dry is it ok? It depends on your friends' preferences. If you want pork that's a little dry, let it dry for a little longer. But Pim doesn't like sun-dried pork that is very dry. So I dried it until it was a bit dry and then brought it into the house.
P.S. If you don't want the pork to stick to the grill. Then take a little bit of vegetable oil and apply it to the grill before arranging the pork. But normally, this recipe doesn't require applying vegetable oil on the grill. Because the pork marinade already contains some vegetable oil.
And finally, when it's dried, We will have unfried sun-dried pork that looks like this. Which if anyone wants to fry it and eat it right now. But if anyone still doesn't want to fry Will save it for frying and eating later. Put it in a box or bag. Then put it in the refrigerator. If you want to keep it for more than a week, I recommend putting it in the freezer. Or otherwise, fry it until it's cooked a bit first. Leave it to cool. Then put it in a bag and put it in the refrigerator. You can keep it for a month. When you want to eat it, fry it until it turns golden again.
And when it's time to eat Let's fry the pork... then put in just enough vegetable oil, not too much because we only use it once and then throw it away.... When the oil starts to get hot, add the sun-dried pork. Fry until golden on the bottom. Then flip it over and put the top down to continue frying. Until golden brown all over.
Scoop it out into a colander or thin sieve and set aside to drain the oil.
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