Hawthorn Dried Pork
A hawthorn-seasoned meat jerky traditionally valued for nourishing yin, moistening dryness, and aiding digestion. The meat is first boiled, then fried, and seasoned with hawthorn.
Ingredients
Lean pork (washed)
to taste
Hawthorn (impurities removed, split in half)
to taste
Ginger (sliced)
to taste
Scallion (cut into segments)
to taste
Sichuan pepper
to taste
Cooking wine
to taste
Sugar
to taste
MSG
to taste
Sesame oil
to taste
Oil (for marinating and frying)
to taste
Instructions
1
Ingredient Preparation
Wash the pork, remove any impurities from the hawthorn, slice the ginger, and cut the scallion into segments.
2
Pre-Boiling and Marinating
Place half of the hawthorn in a pot, add water, and bring to a boil over heat. Add the pork and simmer until it is about 60% cooked. Remove and let cool, then cut into strips about 7 cm long and 1.5 cm wide. Mix well with oil, ginger, scallion, cooking wine, and Sichuan pepper. Marinate for 1 hour to draw out excess moisture.
3
Deep Frying
Heat a wok over the fire and add oil. When the oil reaches about 70% hot (medium-hot), add the pork strips. Fry until slightly golden, then remove with a slotted spoon.
4
Stir-Frying and Seasoning
Pour out the oil, add the remaining half of the hawthorn, and briefly fry. Return the fried pork to the wok and stir-fry repeatedly until fully cooked. When plating, drizzle with sesame oil, sprinkle with MSG and sugar, mix well, and serve.
