Chinese Pork Jerky (Bak Kwa)

For visual key process photos, refer to the body of the post.

1. In a KitchenAid mixing bowl fitted with a paddle attachment, add in granulated sugar, fish sauce, 5-spice powder, rose wine, and chili powder (if using).
2. Add in the ground pork.
3. Turn on the mixer to low speed and stir the pork mixture.
4. Beat the meat for 5 minutes until it develops a stingy cohesive gel-like texture.
5. Transfer the meat into a glass bowl, cover with plastic wrap and chill in the refrigerator overnight.
6. Place a piece of parchment paper on a half sheet (13" by 18") baking tray.
7. Make an outline/border by folding the parchment paper according to the size of the pan..
8. Have a bowl of water ready.
9. Spread the meat thinly onto the parchment paper, as evenly as possible. If the meat is too sticky, dip the spatula into the bowl of water and spread it out.
10. Place plastic wrap over the meat and use a rolling pin to roll the meat thinly.
11. Check to see the even thickness of the meat by lifting up the parchment paper against the light.
12. Remove the plastic wrap from the meat before placing in the oven.
13. Preheat the oven to 200ºF/93°C.
14. Bake the meat for 20-25 minutes, or until the meat can be easily peeled off the parchment paper.
15. Let the meat cool slightly.
16. Use a pair of scissors to cut the meat into 6 large pieces and fold down any protruding edges of parchment paper.
17. With the oven rack set to the 2nd from the top, broil the jerky in the oven for 8-10 minutes, flipping the meat intermittently with a pair of tongs, until golden brown in colour.
18. Continue to grill the meat for another 8-10 minutes, until the juices have evaporated and the meat is slightly charred, glossy and browned.
19. Cut the pork jerky into smaller pieces and serve.
20. Or store in the fridge or freezer.