Next time I go on an extended camping trip, this is what I'm planning to make. It is so delicious, sweet and salty together. It's probably a little more moist than your regular jerky. Recipe from http://www.citrusandcandy.com/2011/05/bak-kwa.html
AK KWA / LONG YOK (MALAYSIAN PORK JERKY)
Makes a motherload for large or greedy family
2kg pork mince (not 100% lean. Fattier mince gives more tender, juicy bak kwa. You could use half lean, half normal if that’s an issue for you)
300-350g caster sugar (I like mine on the sweeter side but feel free to adjust)
4 tsps Chinese five spice powder
90ml fish sauce
60ml light soya sauce (feel free to adjust)
60ml Shaoxing wine (Shao Tsing / Chinese rice wine)
A few drops of sesame oil
Red food colouring (I used powder but liquid or paste is also fine)
1.5 Tbl kecap manis / dark soy sauce (optional if not using colouring)
Combine all the ingredients in a large mixing bowl. With a wooden spoon, start mixing it vigorously until all ingredients are completely mixed and the mince is ‘gluey’.
Add your red food colouring, a little bit at a time and mix until the colour is uniform (and to your desired scarlet shade). Cover with clingwrap and marinate overnight in the fridge (longer marination = more intense flavour).
Preheat oven to 100°C. Wash and dry your baking or cookie sheets (anything flat and without an edge lip is fine). If you don’t have any, simply turn over your baking trays to use the flat bottom (after washing it of course!).
Add a mound of pork mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. Try to keep the edges as straight as you can so you can cut into neat squares.
You can either use wet hands to manually press it or you could lay a sheet of clingwrap or baking paper over it and use a rolling pin to roll it out. I like to roll mine out to a thickness of around 2.5-3mm because I like a more meaty chewy texture. If you prefer more of a dryer jerky texture after it’s grilled, roll it out thinner.
Place one tray in the oven for about 20 minutes or until the pork has dried out (you might need up to 30 minutes if your pork sheet is thicker). The pork is ready when the entire top surface of the sheet is dry to the touch, most of the liquid has evaporated and is holding together without breaking (though it might be a little moist underneath the sheet from the oil or marinade but that’s fine). Continue pressing and drying out the remainder of pork with the rest of your trays.
Use kitchen scissors to cut the dried pork sheet out into squares (whatever size you prefer).
Heat up your charcoal bbq, grill or broiler and grill each square until darkened and caramelised. It’s totally ok to have the tiniest hint of charring but keep your eyes on them because they burn quickly and easily.
Store grilled bak kwa in an airtight container in the fridge with sheets of greaseproof baking paper between each slice of pork (bear in mind that the flavour will intensify the next day). Reheat pork in grill or microwave. Best eaten within a few days.
You can also store and freeze the bak kwa after you have dried it out in the oven. Once cooled, place sheets of greaseproof baking paper between each slice of pork. Wrap very well with clingwrap and place in a container to freeze. When ready to use, defrost in refrigerator and grill as normal. The pork can also be wrapped in foil and briefly stored in the fridge for a couple of days, until you’re ready to cook.