Macau Meat Jerky
A famous Macau-style sweet and savory pork jerky, rich in flavor with a chewy texture, perfect as a snack or gift.
Ingredients
9 items- Pork hind leg 500g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- White sugar 80g
- Honey 3 tbsp
- Five-spice powder 1 tsp
- Ginger 3 slices
- Salt 1/2 tsp
Nutrition
Steps （6 steps）
Wash the pork and cut into 5cm chunks. Soak in cold water for 30 minutes to remove blood, then drain.
In a large bowl, combine the pork with light soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, ginger and salt. Mix well, cover with cling film, and marinate for at least 1 hour.
Line a baking tray with foil. Place the marinated meat on it, cover with plastic wrap, and roll with a rolling pin into a thin sheet about 3mm thick.
Preheat oven to 150°C. Remove the plastic wrap and bake for 15 minutes. Take out, brush with honey, flip, and bake for another 10 minutes.
Remove again, brush the other side with honey, and bake for 5 more minutes until golden brown and edges slightly charred.
Cut the hot jerky into small pieces or strips with scissors. Let cool completely before storing in an airtight container.
Tips
Choose pork with a little fat for a more tender texture; the thinner you roll, the crispier it will be; honey burns easily at high heat, so only bake briefly after brushing; store in an airtight container after cooling to maintain crispness.
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