Bak Kwa (Chinese Pork Jerky)

Step 1

Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.

Step 2

Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).

Step 3

Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling.

Step 4

Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.

Step 5

Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.

Step 6

The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.

Step 7

Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly.

Step 8

Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.