Checking through my journal, the last attempt was back in 2012! Wow that was definitely a long time ago.
After seeing my friend CS done it, I am a little more motivated this year as I just bought extra minced pork to prepare for another dish.
So let's enjoy my Homemade Chilli Bak Kwa (Pork Jerky) 自制辣味猪肉干 for this Lunar New Year.
We like the spicy version so I added in chilli powder. Let's hope it will give some kicks to it. I also reduced the char siew sauce based on CS's advice.
Findings: The finished product weighs 365g with 500g minced pork.
I should have roll it more thinly. Next time, I will use my rolling pin gauge to do it. (I just read from Table for 2 or more, that hers is 4mm and she does not use rolling pin). Please see her blog for a comprehensive write up.
As for the taste, my family said it tasted more like lup cheong. I believe it has to do with the char siew sauce. Next attempt, I shall try Table for 2 or more's.
Adapted from Tony's recipe
What you need:500g minced pork100g sugar
4g salt
4 tsp chilli powder14g brandy wine20g honey20g char shao sauce2 tsp fish sauce2 tsp shao xing wine
Method:
Combine all marinate ingredients until well blended.
Add in minced pork and stir in one direction to work on the protein. It is ready when the sticky texture achieved.
Cover and chilled in the fridge overnight.
Preheat oven to 170°C.
Spread meat thinly and evenly on a baking pan lined with parchment paper.
Bake for 20 mins.
Remove juice and cut meat into pieces.
Grill at 200°C for 5 mins and flip over to continue to grill the other side for another 5 mins.
Transfer to cooling rack and cool completely before storing.
Enjoy!
