• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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)


  1. Put minced pork and pork fat in a large mixing bowl. Add the rest of the ingredients. Stir well to mix until well blended.
  2. 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.
  3. 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.
  4. 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.

You may also like

Leave a Reply

Your email address will not be published.