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Dried Spiced Pork


Dried Spiced Pork
1 inch piece of cinnamon, crushed somewhat
1/2 teaspoon whole coriander
6 whole allspice
3 small dried hot red peppers, crushed coarsely
2 Tablespoons black vinegar
1 teaspoon hoisin sauce
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup dark soy sauce
5 cloves garlic, chopped fine
5 slices fresh ginger, minced fine
1 Tablespoon sesame oil
1 pound pork loin, trimmed well and sliced very thin
1. Heat cast iron fry pan and dry-fry cinnamon, coriander and allspice, stirring, for two minutes. Do not allow to burn. Transfer to plate, mixing in the red peppers. When cool, grind until well-pulverized.
2. In a small pot, mix black vinegar, hoisin sauce, both sugars, and soy sauce and bring to the boil. Add ground spices, garlic, ginger, and sesame oil and allow this marinade to cool.
3. Soak pork slices in marinade for twenty minutes while oven is heating to 250 degrees F, then put them on a rack over a shallow baking pan with sides. Put in the oven for one hour then remove and allow the meat to dry for an additional hour.
4. Return to the oven and reheat the meat for another hour, remove and again let sit for an hour. If pork is not dry enough, repeat the process, but for half a half-hour cycle until done. Cool and store in an airtight container in the refrigerator. If not used within two weeks, reheat the meat on racks, as before for half an hour, cool and refrigerate again.

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