Dried Pork - Long Yoke/Bak Kwa

This dried pork is traditionally dried(long in cantonese) in the sun but i have used the oven to dry the meat. Ground pork is used for this recipe but there are recipes where the pork is sliced very thinly. I have experimented with quite a number of meat but found that pork is the tastiest. Chicken tastes good too and use the thigh meat as it has considerable amount of fat and fat plays an important part, it should be 20% fat and 80% lean to achieve a softer finished product.





Ingredients:
1 kg ground pork

Marinate:

1 1/2 tbsp fish sauce
1 1/2 tbsp soya sauce
175 - 200 gm sugar
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp kam cho(licorice) powder
1/2 tsp white pepper
1 tsp msg(optional)
1 tbsp oil
2 tbsp rose wine
a big drop of red food coloring


Method:

1. Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good.
2. Turn oven to 175 F.
3. Oil the under side of baking sheet 17" x 12", put a chinese bowl of marinated pork on baking sheet and try to spread meat as thinly as possible to cover the whole sheet.
4. Bake in oven for 10 mins or until firm to the touch.
5. Remove from oven and using a scissor cut meat into pieces.
6. Repeat (3) to (5)
7. Meat is now ready for grilling or wrapped in foil and freeze until needed.

Serves