Chinese BBQ Pork Jerky

Gather the ingredients.

Combine all the ingredients for the meat in the bowl of a stand mixer fitted with paddle attachment. Paddle the meat on medium speed until it looks like a paste, about 1 minute. If you don't have a stand mixer you can mix it by hand but you really have to get in there and mix it in one direction for 3-5 minutes until it looks like a paste.

Transfer the meat to a bowl, cover with plastic wrap and poke a few air holes on the top. This will help the meat dry while it rests and marinates in the fridge overnight.

Preheat the oven to 250 degrees F. Remove the marinated meat from the fridge and spread into a thin, even rectangular layer about 1/8 " thick on a parchment lined rimmed baking tray to prevent the juices from leaking. Bake the pork for 1 hour 15 minutes.

Remove the tray from the oven and drain any juices. Transfer the jerky to a cutting board or work surface. Change the parchment paper to a fresh sheet. Flip the jerky with the other side facing up onto the new paper on the tray and bake for another hour.

Remove the pork from the oven again and set your oven to a LOW broil. Transfer the jerky back to the cutting board and cut it into 12 even squares.

Make the glaze by whisking together the honey and water. Rearrange the jerky back onto the baking tray and brush each piece with the glaze. Place it back in the oven on the middle or lower rack. Let it broil for 3-4 minutes or until desired level of caramelization is reached. **Do not leave unattended.** It can burn very quickly.

Remove the tray from the oven, flip each piece over and glaze the other side. Place it back into the oven to broil for another 3-4 minutes.

Remove it from the oven and let it cool before eating or storing in an airtight container.