Hawthorn Pork Jerky
Sweet and sour hawthorn pork jerky, dry and chewy with a tangy flavor, perfect as a side dish for rice or drinks.
Ingredients
10 items- Lean pork 300g
- Dried hawthorn slices 30g
- Ginger 3 slices
- Green onion 2 sections
- Cooking wine 1 tablespoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- White sugar 1 tablespoon
- Salt 1/2 teaspoon
- Vegetable oil 2 tablespoons
Nutrition
Steps （8 steps）
Cut lean pork into 5cm x 1cm strips. Marinate with 1 tbsp cooking wine, 1 tbsp light soy sauce and ginger slices for 15 minutes. Soak dried hawthorn slices in warm water until soft, reserve water.
Heat wok over medium heat, add 2 tbsp oil, sauté green onion segments until slightly charred and fragrant, about 30 seconds.
Turn to high heat, add marinated pork strips, stir-fry quickly until color changes and surface slightly charred, about 2 minutes. Remove and set aside.
Add a little oil to the wok, stir-fry soaked hawthorn slices over medium heat for about 30 seconds until fragrant.
Return pork strips to wok, add the reserved hawthorn soaking water, 1 tbsp dark soy sauce, 1 tbsp white sugar, and 1/2 tsp salt. Stir well.
Bring to a boil over high heat, then reduce to low heat, cover and simmer for 15 minutes until the pork is tender and the sauce reduces by half.
Uncover, turn to high heat to reduce sauce, stirring constantly for about 3 minutes until the sauce thickens and coats the pork, the bottom oil glistens, and the pork turns deep red.
Adjust seasoning if needed (add more sugar or salt), stir well, then turn off heat. Serve on a plate, optionally garnish with white sesame seeds or chopped green onions.
Tips
Cut the pork strips evenly to ensure uniform doneness. Soaking the dried hawthorn helps release its sour flavor. Stir constantly during sauce reduction to prevent sticking. Adjust the sugar-vinegar ratio according to preference.
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