Here is another dish served during the Chinese New Year. It is also known as dried pork, bakkwa, rougan, long yok and yuhk gon. It is sweet and salty at the same time.
This dish was originally made from leftover meats from festivals or celebrations. The meat is ground, marinated and smoked. Since this is a tedious process, it is more common to bake it.
You can be more creative for this dish, make it sweeter or spicier if you wish. It is also a good idea to cut the jerky in different shapes using cookie cutters.
500g minced porkÂ with fat
1/2 cup caster sugar
2 tablespoons fish sauce
1 tablespoon rice wine
1/4 tablespoon five-spice powder
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1/2 teaspoon salt
1/2 teaspoon kam cho (licorice) powder
2 tablespoons honey
In a bowl, combine all the ingredients together and mix well. Cover and refrigerate for 4 hours up to overnight.
Preheat the oven at 125C.
Place the marinated meat mixture in a baking sheet and cover it with cling film. With a rolling pin, roll it until it becomes a thin sheet. Remove the cling film and transfer the baking sheet to a baking tray.
Bake it in the oven for 15-20 minutes. Increase the temperature to 175C and bake for another 10-15 minutes. Remove it from the oven and let it cool. After, turn it over and return it to the oven and bake it at 175C for another 5-10 minutes. Make sure that the edges are brown. Let it stand until cool.
Cut into pieces with a knife or pizza cutter. Serve or store in an air-tight container.
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