肉干 (read as "rougan" in Mandarin, and "bakkwa" in Hokkien" - Chinese salty-sweet, dried pork which is similar to jerky. It is now available in many flavours, as well as the bacon like cuts. T loves barbecued pork so much, he would buy it whenever he saw the outlet. In our area, a kilogram of barbecued pork costs more than RM50 now and it costs more than RM70 in KL! When he bought some few days ago, I asked him "should I try to make some?" And, he replied "Would it be as nice as this?" How on earth would I know before trying??
Well, almost all of my family members love barbecued pork and chicken too, and it is one of the must have Chinese New Year goodies. Thus, I decided to make some "sample" for testing and tasting this weekend before the mass production for coming Chinese New Year.
This recipe is adapted from here, I made minor adjustment to the recipe and using different preparation methods which is similar to a TV program I watched in Singapore. In the factory, they use large bamboo sieves for drying the mince.
500g Minced Pork (mixture of 80% lean meat and 20% fat)
2 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Cooking Wine / Sake
1 tbsp Fish Sauce
4-5 tbsp Sugar
2 tbsp maltose /
1 tbsp Chili Paste (for spicy version)
Pinch of 5-spice powder
Few drops of rose essence (optional)
Salt to taste
- In a large mixing bowl, mix together all ingredients until well blended. Season for an hour or more. Cook a small amount to taste if the sweetness and saltiness are right for you.
- Line baking trays with baking paper and grease it. Transfer marinated mince pork onto tray and flatten it with finger or a spatula, about 0.5cm in thickness.
- Dry it under the hot sun until it is firm enough to handle without the sheet attached to it. I dried it in the oven, lowest temperature with the fan on and door open for about two hours.
- Cut into desired shapes and sizes. Grill on high heat for 1-2 minutes on each side, it would take long to cook. Ideally, it should be barbecued over the charcoal.
- Cool completely before packing them.
- Mix the mince well so it will stick better when drying.
- Must be dried before grilling to remove the raw taste of meat and produce nice red colour when it is grilled.
- Use maltose instead of honey, honey taste will be too strong. If maltose unavailable, use more sugar.