1kg minced beef
1 cup sugar
4 tbsp fish sauce
2 tbsp rice wine
1 tsp five-spice powder
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp salt
1 tbs red food colouring
Method:
1. Mix all the ingredients except for the pork in a large bowl. Add the minced pork and marinate for at least 2 hours.
2. Preheat the oven to 100C/210F. Grease baking trays. I used 2 since it was all I could fit into the oven.
3. Oil the baking trays generously with cooking oil. Spread ( using the back of 2 oiled spoons ) the marinated minced pork thinly onto the baking trays, approximately 0.5cm or thinner.
4. Place the baking trays in the oven, either on the same shelf if your oven is big enough or on two different levels. Dry the mixture for 60 - 70 minutes with the oven door ajar. Switch the baking trays halfway through if they are on different levels. Flip the pork when one side of it becomes dry/slightly charred, in order to cook the underside. The time depends on how thick you’ve spread the mixture. It might be a plus minus 60 minutes. It really depends. You just have to watch and cook it till you think it’s best.
5. When done, the mixture will be semi-dry (some liquid from the marinade may appear around the pork) and the pork will shrink slightly away from the edges of the baking trays. Remove carefully from the trays and cut into smaller squares or rectangles as you wish.
6. Place all the meat onto a baking/grilling tray or broiler and bake for a further 5 to 8 minutes on each side. It should sizzle and caramelise nicely; make sure the edges do not become charred.
cr: sarah-loft.com
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