OK. After much discussion and emails amongst the relatives and translation of her / their ingredient amounts. Here is the Rou Gan Jerky:
There are a couple of ways to make this.
-The Chinese way, which requires Chinese cooking equipment & ingredients
-The Americanized way which utilizes American cooking equipment & substitute ingredients, if not available in your area.
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Chinese Method:
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2# Pork shoulder with lots of fat
1 Tbs Rice Wine
2Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Sesame Oil
1/2 Tsp of 5 Spice powder
1/2 Tsp Ground Pepper or to taste
2 Tbs Sugar
2Tbs+ Honey / 1-2 Tsp Water melted together
Parchment paper
-Mince pork shoulder meat
-Mix with all ingredients --except the honey-- until "gooey"
-Cover and marinate for 24 hours (or next day)
-Cut parchment paper into appx 9" squares
-Press meat into 8" square on parchment paper
-Put saran wrap on top
-Roll out to about 1/8" --Important, must stay in one solid piece
-Trim excess to form 8" square
-Should make about 3-4 ...9" squares
(This step requires the Sun Gods to cooperate)
-set in sun at high noon for an hour+
-Turn over and leave in sun for another hour+
If Sun Gods are angry, Chinese Bamboo steamer for 10 minutes (not as good)
-pat dry
-Cut into 4 pieces
-brush with honey mixture on each side
-grill on charcoal grill for appx 3-5 minutes per side until done
-edges will start to char it is done
-use caution as honey will burn easily
-Let sit until cool and eat
(Many people in China do not have ovens, thus the sun/steaming/grilling)
-Seal leftovers and keep @ room temp lasts about 3 days
or
-Freeze
She says refrigerated makes them less flavorful,
letting it sit for a day before eating(torture), it tastes better also
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OK if you made it this far
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American Method:
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(Uses same ingredients or you can substitute with 2# ground pork)
2# Pork shoulder steak with lots of fat (20%)
1 Tbs Rice Wine (Can use any Cooking wine)
2Tbs Soy Sauce
1 Tbs Fish Sauce (Add Soy Sauce if no Fish Sauce is available)
1 Tbs Sesame Oil (Use Olive oil or Sunflower oil)
1/2 Tsp of 5 Spice powder (Leave out or use All-Spice or Shrachi Sauce)
1/2 Tsp Ground Pepper or to taste
2 Tbs Sugar
2Tbs+ Honey / 1-2Tsp Water melted together
Parchment paper
-Ground pork or Mince pork shoulder meat
-Mix with all ingredients --except the honey-- until "gooey"
-Cover and marinate for 24 hours (or next day)
-Cut parchment paper into appx 9" squares
-Press meat into 8" square on parchment paper
-Put saran wrap on top
-Roll to about 1/8" --Important, must stay in one solid piece
-Trim excess to form 8" square
-Should make about 3-5 ...9" squares
-Place in 200-225 degree oven for 6-8 minutes
-Flip meat, bake for another 6-8 minutes
-Should feel slightly dry to the touch
-Let cool
-Cut into 4 pieces
Final step, you can grill outside or finish in oven
-Turn up oven to 425 degrees or grill on high
-Coat sides with honey
-Place on grill or oven rack over pan to catch drippings
-can use drippings to mix with the honey glaze
-If using oven for appx 5 minutes --watch carefully for burning!
- Flip, place in oven for 5 minutes --be careful of burning
-When edges start to char, it is done
Seal in bags @room temp or freeze.
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This stuff is expensive, appx $20 a pound in China, ready made.
It is usually eaten or given as Gifts for Chinese New Year, which starts Feb 10 this year.
Please let me know of any typos.
I think I have converted the amount/temps to Imperial correctly
if something looks weird please let me know and I'll edit it out.
