无鱼肉也好， 无鸡鸭也好， 新年肉干不能少! Translate: “Substitute pork for fish, duck for chicken, but there is no substitute for Bak Kua during Chinese New Year!”. I heard Bak Kua costs $53/kg in SG, these are priceless to me in the US. Just seeing the Bak Kua in a familiar Bee Cheng Hiang box makes me feel like Chinese New Year is in the air. Costs me 5 bucks. 洋洋得意!（Happy!)
- Prep Time: 20 mins
- Cook Time: 30 mins
- Serves: depends on self-control
- 500g minced pork
- 2 Tbsp fish sauce
- 1 Tbsp vegetable oil
- 6 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1 Tbsp light soy sauce
- 1 Tbsp shao xing wine
- 1 Tbsp kecap manis (indonesian sweet soy sauce)
- 1/4 tsp five spice powder
- 1/2 tsp dark soy sauce
- 6 drops red food coloring
- Preheat oven to 250 degrees F in convection bake mode.
- Mix all ingredients together until well combined. Divide into two portions.
- Line cookie sheet with a piece of parchment paper.
- Place one portion of the marinated meat on parchment paper and lay a piece of cling wrap the same size as the parchment paper over the meat.
- Roll out the meat to 3-4mm thick with a rolling pin. Remove the cling wrap.
- Grill in convection oven at 250 degrees F for 17mins to dry up the meat.
- Turn up the heat to 350 degrees F in convection bake mode and grill for another 10 mins.
- Remove from the oven and cool for 10 mins. Using a pizza wheel, cut the grilled meat into desired sizes.
- Return to oven and grill at 400 degrees F in convection mode for another 3 mins until the edges of the slices are charred.
- Remove from oven again and let the jerky cool to the desired temperature.
- Repeat steps 3-10 for the remaining portion.
- Chomp away and feel like it is Chinese New Year.