Recipe Ingredient
- 1kg pork with fat, minced
- 80g pork fat, finely chopped
- 1 tsp Chinese five spice powder
- 2 pieces preserved red beancurd (nam yee), mashed
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 280g castor sugar
- 2 tbsp rose wine (Mei Kwei Loe)
Instructions
- Put minced pork and pork fat in a large mixing bowl. Add the rest of the ingredients. Stir well to mix until well blended.
- Spread prepared meat mixture onto a plastic sheet. Cover with another piece of plastic sheet. Flatten out with a rolling pin into a big square piece.
- Place the pieces of prepared meat in a clean place or area. Air-dry under the sun for 2 days or until about 70% dried.
- Cut the pre-dried meat into small square pieces. Grill in a preheated oven at 200°C until golden in colour and charred and the meat is cooked through.
