Chinese dried bbq pork - bak kwa, long yoke, yoke gon .

Ingredients

• kitchen500g minced pork
• 1 1/2 tablespoons fish sauce
• 1 tablespoon Cheong Chan Thick Dark Soy Sauce
• 1 tablespoon light soy sauce
• 1 tablespoon kecap manis
• 1 tablespoon Shaoxing wine
• 1/2 cup sugar
• 1 teaspoon 5 spice powder
• 1 teaspoon oil

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Preparation

• Place all ingredients in a mixing bowl, use a pair of chopsticks or a fork and stir vigorously in one direction until a gluey paste is formed.
• Cover and leave to marinate overnight in the fridge.
• The next day:Pre-heat oven to 125°C.
• Place meat on a large piece of parchment paper. Cover with clingfilm. Roll into a thin sheet.
  
• Bake at 125°C for about 20 minutes.
• Increase temperature to 180°C and bake for aout 20-30 minutes or until the sides are charred.
• Keep a close watch, as it burns easily at this stage. Cool and cut into pieces.

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