These loong yoke as they are known in cantonese, are very tasty and moreish and are similar in appearance to beef jerky. An expensive food item, they are very popular as gifts especially during the chinese new year. The recipe was passed on to me by my Aunt who I will be forever thankful.
300 gm lean pork mince
300 gm pun fei sau mince (½ fat ½ lean)
135 gm sugar (if you prefer it sweeter, add 2-3tsp extra)
3 Tbsp fish sauce
1 tsp soy sauce
¼ tsp salt
¼ tsp pepper
1 tsp wine
1. Mix all ingredient together.
2. Roll out on a plastic sheet thinly.
3. Sun until meat can be easily lifted.
4. Cook each side over the barbecue with low heat until brown
Tip : Cooked or uncooked meat can be kept in the freezer.
Great to chew on while watching TV and drinking a cold beer or wine.
Best cooked over BBQ to absorb smoky flavors. Keep an eye on the temperature to avoid burning (light burn on edges is OK).