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
Instructions
- 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.
- 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.
- Grill over smouldering charcoal for a minute on each side or until lightly browned and fragrant.
