Dendeng babi goreng (jerky di maiale dolce indonesiano)

Ingredienti

• 900 g boneless pork butt (after trimming off excess fat)
• 150 g sugar
• 50 g ground coriander powder
• 20 g salt
• 2 tsp garlic powder
• 2 Tbsp chili powder (to make it a bit spicier)
• 1 Tbsp red yeast rice powder (for natural red color)
• 2 cups Oil (or more as needed)

Preparazione

1. 1

   This recipe roughly yields about 300-350 grams (11-12 oz) of dendeng babi manis

2. 2

   --- Prepare the pork: ---

3. 3

   I suggest to get 50% more pork to account for the excess fat you trim off

4. 4

   I use a boneless pork butt/pork shoulder. Trim off any excess fat. I suggest to cut it into 2 to 3 strips. Then I put these strips in the freezer for about 1 hour to partially freeze them so they can be easily cut into thin slices

5. 5

   Cut the pork across the grain into about 2 mm in thickness. Cuttin it across the grain will ensure your jerky stays tender

6. 6

   --- Add seasonings: ---

7. 7

   Add sugar, ground coriander, salt, and garlic powder. If you want to add the optional chili powder and red yeast rice powder, this is when you add them too.

8. 8

   Use your hand to mix everything, rubbing the seasoning into the meat. Make sure the pork slices are evenly seasoned. The mixture will be damp now because the sugar has melted and all the seasonings will stick to the meat nicely

9. 9

   --- Bake the meat: ---

10. 10

    Arrange the two oven racks, one on the upper 3rd and the other on the lower 3rd. Preheat the oven to 200 F (95 C).

11. 11

    Line a large baking pan with aluminum foil. You may need more than one pan. You can also use parchment paper. Oil the foil to prevent sticking.

12. 12

    Arrange the pork slices on the baking pan in one layer. Make sure to spread out each slice so it can dry properly.

13. 13

    Place the baking pans on the positioned rack and bake for 20-25 minutes or until the pork is dry to the touch. Flip each side to the other side and bake again for another 20-25 minutes or until dry to the touch. The texture of the pork slices will be "leathery" at this point. They are not ready to be consumed yet at this point and still need to be fried

14. 14

    IMPORTANT TIPS: We don't want to dry the pork until it's bone dry like the American meat jerky, which is tough and super chewy. The baking is only to dry the surface of the jerky. The inside is still "moist". That's why the texture will be "leathery" or "rubbery". The texture is flexible

15. 15

    --- If you are not frying the dendeng on the same day: ---

16. 16

    You can make ahead up to this point. Let these cool down completely and then store them in an air-tight container and keep them in the fridge for up to one week and you can fry them whenever you want

17. 17

    They can also be kept frozen for up to one month. Once they have cooled down completely, wrap in a cling wrap, in few batches, and then store them in a freezer-friendly container or bag, push all the air out and seal. Thaw in the fridge overnight and then fry when you want to serve them

18. 18

    --- Fry the dendeng: ---

19. 19

    Preheat oil that is suitable for frying, like vegetable oil, canola oil, avocado oil, or any oil of your choice, over medium heat. If you stick a skewer into the oil and you see bubbles sizzle around it, the oil is ready

20. 20

    We want to fry in batches, probably 3-4 batches. Fry the first batch. Move the meat around gently to make sure they fry evenly and to prevent them from burning (because the jerky is sweet). It doesn't take long to fry, about 2-3 minutes

21. 21

    Use a spider skimmer to remove the meat from the oil and place on absorbent paper towel to absorb excess oil. Remove any bits in the oil before frying the next batch. Those little bits are a mixture of tiny pieces of meat and most likely some ground coriander. Add those back into the fried pork jerky

22. 22

    Continue with the next batch

23. 23

    --- Air fryer method: ---

24. 24

    Preheat your air fryer to 350 F (180 C). Spray your air fryer basket with cooking spray or brush with some oil. Brush oil on both sides of the pork slices and then arrange them in one layer on the basket. Do not overcrowd the basket. Do this in batches. Air fry for 3-5 minutes (the time varies depending on your air fryer model, so you need to monitor) until they are nicely brown but not burned

25. 25

    Continue with the next batch until you are done

26. 26

    --- Storage: ---

27. 27

    Let them cool down completely and then store in air-tight container. I store this in the fridge and it can last for 2 weeks or longer. The meat jerky remains tender even after refrigeration. They can be served cold or room temperature. Let them sit out at room temperature if you don't want to eat them cold