We used to drive 6 hours to Vancouver, B.C. Canada to buy authentic “Mei Jen Siang/Bee Cheng Hiang 美珍香” Bah Kua. They are quite pricey as well. The store would vacuum pack for us and put a label that can go through custom. However, our hearts still beat fast when we pass immigration for fear that we cannot bring this snack over to the US.
These days, when we have the crave, we make our own.
1 lb minced meat, with some fats
1 1/2 tbsp fish sauce
1 tbsp dark soy sauce
slightly less than 1 tbsp of light soy sauce
1 tbsp cooking wine
1/2 cup sugar
1/4 tsp cooking oil
Put minced meat in a big bowl. Add in seasonings. Use chopsticks and stir in one direction until meat becomes gluey.
Put the meat on SILPAT (as shown in photo) or parchment paper. Cover with a big plastic cling wrap. Use a roller to roll the meat to 2mm thick.
Place in baking tray and bake in preheated oven 257’F (125’C) for 20 minutes. After that, increase the temperature to 356’F (180’C) and bake for about 20 – 30 minutes. Then, remove the meat from the oven and flip over on a piece of parchment paper and continue to bake for about 10 minutes. The time used to bake the meat depends on the thickness of the meat.
I also tried Lily‘s Pork Long Yoke recipe and it was a great success. I used every ingredient in her recipe except for licorice. I also substituted rose wine with regular Chinese wine. It tasted and looked great. The grill marks (from my Panini maker) not only enhanced the look but enhanced the taste as well.
To prevent my 6 year old from gobble the Pork Jerky up too quickly, I added some red pepper flakes.