DRIED PORK TAPA

     

   

Lily's Wai Sek Hong,  wow to all your recipes. Please allow me to use as reference some of your recipes as I find them all nice and worth keeping. Thank you so much for sharing your love for cooking, very useful to me. I wish to share to my relatives and friends the very nice foods you have featured in your blog.

The above photos show my interpretation of Lily's Long Yoke or for me Dried Pork. You can see the recipe at http://lilyng2000.blogspot.com/

Ingredients:

1 kilo ground pork, 20 percent fat

Marinade:

1 1/2T patis
1 1/2T light soysauce
200 grams sugar
1/8t 5-spice powder
1/2t cinnamon powder
1/2t licorice powder
1/2t white pepper
1t msg, optional
1T oil
2T rose wine or any wine
some drops of red food color

Procedure:

1, Mix ground pork in the seasonings and marinate at least 4 hours or overnite.
2. Turn oven to 175 degrees Farenheit.
3. Oil the underside of 4 baking sheets. Divide the meat mixture into 4 portions. Spread one portion of meat mixture as thin aspossible to cover the oiled sheets.
4. Bake 10 minutes or until firm.
5. Remove from oven and cut meat with scissors into pieces.
6. Repeat with the rest of the meat mixture.
7. Meat is now ready for grilling or panfrying.


Note: This dried pork is almost similar to Chinese dried tapa, the ones we buy in Chinese delis.