The Asian pork or chicken jerky, aka dragon meat (“Loong yoke”) is an explosioin of sweet and savoury chewy snack available all year round, in malls and at street food vendors. They are presented warm on a BBQ as a savoury snack or vacuum packed and boxed as gifts for special occasions such as the Chinese New Year celebration.
Traditionally a store-bought item, it is a recipe one wouldn’t attempt at home, possibly because the recipe is a trade secret. Until now, of course. Here is a recipe you should try, as an Asian who enjoys the snack or, as a foreigner who wishes to impress the Asian community 😉
500g minced pork or chicken (fat content of 20%)
1 tsp each of soy sauce, oyster sauce, Chinese wine and sesame oil
1 tbsp brown sugar
1/2 tsp fish sauce
1/2 tsp white pepper (black OK)
Optional, 1/2 tsp five spice powder
2 tbsp honey/maple syrup/corn syrup or melted brown sugar
- Mix all ingredients
- Place mix on 2 lined baking pans, top with another piece of baking paper and use a rolling pin to flatten the mix
- Bake on hot air humid (convection, minimum steam) at 150c for 15 mins
- Remove pans and cut each sheet into 6 pieces
- Warm syrup slightly and brush on both sides of the meat
- Grill in a preheated oven on hot air steam 210c (convection full steam) for 10 – 12 mins (monitor browning)
Store in the fridge. Unlike the western beef jerky, the Asian meat jerky is not dehydrated.