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

• 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).
• Add in the ground pork.
• Turn on the mixer to low speed and stir the pork mixture.
• Beat the meat for 5 minutes until it develops a stingy cohesive gel-like texture.
• Transfer the meat into a glass bowl, cover with plastic wrap and chill in the refrigerator overnight.
• Place a piece of parchment paper on a half sheet (13" by 18") baking tray.
• Make an outline/border by folding the parchment paper according to the size of the pan..
• Have a bowl of water ready.
• 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.
• Place plastic wrap over the meat and use a rolling pin to roll the meat thinly.
• Check to see the even thickness of the meat by lifting up the parchment paper against the light.
• Remove the plastic wrap from the meat before placing in the oven.
• Preheat the oven to 200ºF/93°C.
• Bake the meat for 20-25 minutes, or until the meat can be easily peeled off the parchment paper.
• Let the meat cool slightly.
• Use a pair of scissors to cut the meat into 6 large pieces and fold down any protruding edges of parchment paper.
• 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.
• Continue to grill the meat for another 8-10 minutes, until the juices have evaporated and the meat is slightly charred, glossy and browned.
• Cut the pork jerky into smaller pieces and serve.
• Or store in the fridge or freezer.