Rou Gan (肉干) or Long Yok (晾肉) is a popular Chinese New Year snack, which means having a robust fortune ahead. It is a type of thin square-shaped Chinese style sweet-salty dried meat slices.

It is often made with mince pork in Malaysia. Chicken, beef and mutton are also common in China. Not only it’s soft and juicy, it has the sweet and savory flavor that would make you ask for more!

This homemade jerky (猪肉干) is much healthier than the commercial version because it is no preservatives and less sodium is used. Suprise your guest by making this easy finger food as a special holiday party treat! =)

Step 1: Ingredients.

1 kg Pork Mince.
120g Brown Sugar or Sugar.
3 tablespoon Light Soy Sauce.
2 tablespoon Honey or Maltose.
1 tablespoon Fish Sauce.
1 tablespoon Oyster Sauce.
1 tablespoon Cooking Wine. (Shao Tsing / Chinese rice wine)
1/2 tablespoon Dark Soy Sauce.
1 teaspoon Ground Pepper.
1 teaspoon Chinese Five Spice Powders. (Optional)
1/2 teaspoon Salt.
Several drops of Sesame Oil .

Basting:
2 tablespoon Honey.
1 tablespoon Cooking Wine.

Step 2: Prepare Minced Pork; Add Spices.

In a large container, thorughly combine all the ingredients.

Step 3: Stir Until the Meat Becomes Gluey.

Stir the mixture in one direction and at least 3 minutes until the pork becomes sticky.

Step 4: Cover and Marinade in the Fridge.

a. Marinate for 30 minutes.
b. Cover with plastic wrap and chill in the fridge for at least 1 hour/overnight in the fridge.

Step 5: Preheat Oven.

a. Preheat oven to 160°C (roast mode).
b. Wash and dry the flat baking trays.
c. Place a piece of parchment paper on the baking trays.
d. Lightly grease with some cooking oil.

Step 6: Made in the Form of Flat Thin Sheets.

a. Place a piece of parchment paper on table.
b. Put a few spoons of mince onto a sheet of parchment paper and then cover the plastic wrap.
c. Press down to form a thin sheet over the surface to a thickness of 3-5mm.

* You can either use fingers/spoon to manually press it or roll it thin with a rolling pin.

Step 7: Place Oven and Bake Until Cooked.

a. Transfer them on the tray. Try to keep the edges as straight as you can so you can cut into neat squares later.
b. Place the trays in the oven for about 20 -25 minutes total or until the meat has dried out. (Bake them for about 10-12 minutes on each side. Flip it carefully once in between)
c. Continue drying out the remainder of mince with the rest of your trays.

Step 8: Prepare the Honey Glaze and Coat With the Glaze on Both Sides.

a. Basting glaze - Mixing the honey with cooking wine.
b. Brush honey glaze and garnish white sesame seeds (Optional) on both sides.
c. Bake at 200°C for 5 minutes each side.
d. Turn around carefully, and then repeat the process one more time until caramelised.

* Watch it closely at this stage as it tends to burn quickly and easily. Remove the pieces which are already browned and continue cooking the rest.

Step 9: Cool Down on Cooling Rack. Cut Into Bite Size.

a. Allow to cool and cut into small sections.
b. Once cooled, stored the pork jerky in a container.

Step 10: Note.

1. To get the perfect taste, fattier mince makes more tender, juicy. Choose around 90-85% lean and 10-15% fat. If:
- Only lean is used:
the jerky will be too dry.
- Too much fat used:
there will be too much oil.

2. You can control the amount of seasoning and sugar. FYI, the fish sauce, dark soy sauce and light soy sauce are must for this recipe.
- Fish sauce and light soy sauce help to lighten up the taste.
- Dark soy sauce is needed to darken the color of the Rou Gan.

3. Try to consume them within 3 days. There is no preservative included so please keep them in airtight container.

4. You can gently reheat each piece in a frying pan over medium heat for 2-3 minutes before consuming.