• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 2kg pork chop or pork loin
  • 1 1/2 tsp bicarbonate of soda
  • 1 square piece fermented bean curd (lam yee)
  • 1 1/2 tsp five spice powder
  • 3 tsp salt
  • 750g rock sugar, crushed
  • 6 tbsp light soya sauce
  • 3 tbsp fish sauce
  • 1 1/2 tbsp rice wine
  • 1 1/2 tsp red colouring
  • 6 tbsp oil


  1. Wash and dry meat thoroughly. Partially freeze meat to facilitate cutting. Cut into thin slices and marinate with remaining ingredients. Leave to steep in seasonings overnight in the refrigerator.
  2. Next day, place meat slices in lightly oiled baking trays and dry in the sun for 3 hours. Turn meat slices over after first 1 1/2 hours.If bigger pieces of meat are preferred, join slices of meat by overlapping the edges. After drying, cut the meat into required sizes.
  3. Grill over smouldering charcoal for a minute on each side or until lightly browned and fragrant.

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