Pork Jerky (Bak Kwa) by Joey Liew

Ingredients:

Mince pork (half fat half lean)

Marinade: Hoisin sauce, soya sauce,oyster sauce, pepper, sugar, sesame oil, ABC kicap manis and corn flour (not too much if not very hard). Optional - rose wine. 

Method:

Flatten the marinated mince pork (it's easier to use cling wrap on top of the meat) and put in oven 170C for roughly around +-10 mins. Use baking paper. The meat shouldn't be too thin or too thick. When it's cooked, turn it to the other side for around +-10mins. Monitor the timing, it's ready when it looks like long yuk. The sides wil burn a bit. Can keep for 3-4 days inside container without refrigeration.