HONEYED BARBECUE PORK JERKY

As soon as any of my family get word that I am going to Macao，the phone undoubtedly starts ringing like a sex line with requests to bring back pork jerky，sometimes referred to as bakkwa’.My family are completely aware that it is illega to bring meat products through customs into the UK，but they are willing to risk my ending up in prison just for the chance to get hold of some of this.Macao has become famous all over China for producing the best-quality pork jerky，although some people contend that the snack originates from Fujian Province.Either way，it is addictively moreish and a perfect accompaniment to a cocktail or a beer.

Makes 10 servings

INGREDIENTS

500g minced pork

4 tablespoons brown sugar

2 tablespoons Shaoxing rice wine

5 tablespoons light soy sauce

12 teaspoon ground white pepper

2 tablespoons fish sauce

1 tablespoon ready-made char siu sauce

12 tablespoon toasted sesame oil

12 teaspoon red food colouring

3 tablespoons clear honey mixed with 1 tablespoon maltose

1.Mix the pork with all the remaining ingredients except the honey and maltose mixture and leave to marinate in the refrigerator for 12 hours.

2.Preheat the oven to 180C，Gas Mark 4.

3.Remove the mince from the refrigerator and place between 2 sheets of nonstick baking paper.Roll into a rectangular shape to fit on a large baking sheet and about 1mm thick.

4.Remove the top sheet of paper and transfer on the bottom sheet of paper to the baking sheet.Cook in the oven for 30minutes.

5.Tip away the meat juices，flip the meat over，remove the paper and cook for a further 30 minutes.

6.Remove from the oven，brush the honey and maltose mixture generously over the meat and roast for a further 15 minutes.

7.Flip the meat back over and brush again with the honey and maltose mixture before roasting for a final 15 minutes，or until the meat turns a deep red colour.

8.Remove from the oven and leave to cool.

9.Meanwhile，light a charcoal barbecue and wait until the coals are mostly coated in grey ash and glowing red.Cut the jerky into 1 5cm squares and place on the barbecue，turning after a few moments，until slightly charred on both sides.You can alternatively place the meat under a hot grill，but it is preferable to use a charcoal barbecue in order to infuse the meat with smoky flavour.

hancheng

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