Description
Hugely popular as a Taiwanese souvenir, 'edible paper' made by rolling a paste of pork and almonds paper-thin and baking it crispy in an oven.
Restaurants serving Paper-thin Pork Jerky
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean pork paste
- Almond slices
- Soy sauce
- Sugar
- Five-spice powder
Instructions
- [Authentic Recipe]
- [Meat Paste] Grind lean pork hind leg thoroughly until it forms a 'smooth paste' finer than regular mince (or food processor).
- Knead the paste firmly with soy sauce, sugar, salt, cinnamon, star anise (five-spice), and a little fish sauce.
- Mix in plenty of sliced 'almonds (Xingren Pian)' for texture and savoriness.
- [Roll Ultra-thin] Place dough on parchment, cover with another sheet, and roll with a rolling pin evenly to 'paper-like thinness (~1mm or less)' where light shines through.
- Bake in a giant special oven (or hot-air dryer) at low temp, evaporating moisture completely until crispy.
- Cut into squares while hot, pack immediately in vacuum plastic containers to avoid absorbing humidity.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Almond savoriness
Substitutes at Japanese supermarkets
Irreplaceable (Texture completely different from beef jerky)
Pairing
Taiwan Tea (Oolong Tea) or Beer
Trivia
[For Everyone] Taiwanese pork jerky (Rou Gan) has thick soft versions, but this 'Rou Zhi (Meat Paper)' has abnormal thinness and crunch. The ultimate snack where pork umami and almond savoriness melt and vanish in your mouth.
Eating tips & etiquette
[Unique Eating] Very fragile; pinch gently with fingers and eat like potato chips with a 'snap, crunch' sound as a tea snack!
Allergen
Pork, Wheat, Soy, (Almonds)