Macau Pork Jerky
A renowned Macau specialty, sweet with honey, chewy and flavorful. Easily recreate this classic snack at home.
Ingredients
8 items- Pork leg or loin 500g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- White sugar 3 tbsp
- Honey 2 tbsp
- Five spice powder 1 tsp
- Ginger 4 slices
Nutrition
Steps （7 steps）
Slice pork leg against the grain into 0.5 cm thick pieces, lightly pound with a meat mallet to tenderize.
Place pork in a bowl, add soy sauces, wine, sugar, five spice powder and ginger. Mix well, cover and refrigerate at least 4 hours.
Mix honey with equal water to make glaze. Preheat oven to 160°C (320°F).
Arrange marinated pork slices on a baking tray, brush with glaze. Bake in middle rack for 15 minutes.
Remove tray, flip slices, brush with glaze again. Return to oven and bake 10 minutes until golden and edges slightly charred.
Increase oven temperature to 200°C (390°F), bake 3-5 minutes until glossy and fragrant. Check: springy when pressed.
Cool on tray to room temperature, cut into strips with scissors. Air dry completely before sealing for best texture.
Tips
Longer marinating yields deeper flavor; overnight is best. Watch closely during baking to avoid burning. Cooling fully improves chewiness.
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