Ingredients:
500g Minced Pork (mixture of 70% lean meat and 30% fat)
2 tbsp Light Soy Sauce
2 tbsp Cooking Wine
2 tbsp Fish Sauce
4-5 tbsp Sugar
3 tbsp Honey
1 tbsp Chili Paste (for spicy version)
Pinch of 5-spice powder
Salt to taste
Directions:
In a large mixing bowl, mix together all ingredients until well blended. Season for an hour or more. Cook a small amount to taste if the sweetness is right for you.
Line baking trays with baking paper and grease it. Transfer the mince onto tray and flatten it with finger or a spatula, about 0.5cm in thickness.
Dry it for about 50-60 minutes or until it is firm enough to handle without the sheet attached to it. I dried it in the oven, lowest temperature with the fan on and door open for about an hour.
Cut the dried minced into desired shapes and sizes. Grill on high heat for 1-2 minutes on each side, it would take long to cook. Ideally, it should be barbecued over the charcoal.
Cool completely before packing them.
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