Chinese dried meat (rou gan) – a simple recipe

What do you do with left over minced meat? Try this rou gan recipe and turn your meat into a jerky-like snack! It’s saved a lot of expiring meat for me. I’m using minced pork here, but it also works for other types of meat, and of course if you have some leftover meat that’s not minced, you can always put it in a blender.

Bear in mind though that the end result is usually better if you have a cut with a high fat percentage, as the “drying” process will make the lean meat too hard. You can try and add a little vegetable oil to the mince mix if your meat is too lean – feel free to experiment, as this is more of a method than a recipe.Ingredients
400g minced pork belly
2 tbsps of brown sugar
1 tbsp of soy sauce
1 tbsp of rice wine
1 tbsp of five spices powder
1/2 tsp of salt

You will also need vegetable oil to brush the baking foil.

Rou_Gan_Dried_Meat_Pork_Recipe

Step 1: mix all the ingredients together in a bowl, cover and leave to “marinate” for at least 30 minutes (you can place it in the fridge overnight). In the meantime, preheat the oven to 160 degrees.

Step 2: line a baking tray with foil, oil the foil and roll the mince mix onto it thinly to around 3mm (a bit thicker than pastry). You can squash it down with a spoon or use a rolling pin.

Step 3: pop it in the oven for 30 minutes. Remove, cut into squares (you can use a pizza cutter), flip the pieces and, if you prefer, brush the unbaked sides with a little oil. Bake for a further 15-20 minutes.

Step 4: remove from the oven, allow the dried meat to cool and eat it as a snack!

Rou_Gan_Dried_Meat_Pork_Recipe

You can adjust the cooking time as well depending on how dry you’d like the meat to be, but usually leave it at least 45 minutes in the oven in total. Did this help you salvage any left over meat in the fridge?

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