Chinese pork jerky (Yok Kon, Long Yok, Bak Kua)
Ingredients
- Mince pork of 3 kg
- 2 cups Caster sugar
- 1 tbsp Five spice powder
- 1 cup Rose Wine
- ¼ cup Fish Sauce
- ½ cup Soy sauce
Instructions
- Marinate overnight in fridge after mixing well (MUST) is the best
- Roll out patiently and making sure it's as even as you can manage.
- Dried in the sun to the point where it is just firm enough to peel and handle without breaking. Over drying means tough bak kwa
- Best to BBQ
- Wait for it to cool completely before packing.
- Can be kept frozen in your freezer. To eat just let it defrost in your fridge and eat the next day.
Notes
TIP - The coarser the mince the softer the jerky.
TIP - The drier the meat the tougher the jerky.
TIP - Very thin will give you crispy jerky
TIP - Brushing with maltose when BBQing gives them a nicer shine.
TIP - You can roll half thinner and half thicker but remember to remove the thinner sides from the sun first. Other ingredients can be added to the marinate are - MSG, cinnamon powder, licorices powder, meat tenderiser, red colouring, oil, oyster sauce, dark soy sauce etc but I am at an age now where I just prefer the simplest. it is entirely up to you to experiment