Pork Jerky Singapore style

1 kilo of ground pork
2 tbsp xiaoxing wine
4 tbsp soy sauce
1/2 cup brown sugar
2 tsp 5 spice
1 tsp salt
1 tsp chili flakes
1 tbsp garlic powder (optional)
3-5 tbsp banana ketchup/ or 3 drops of red food coloring (optional)

1. combine all ingredients except for the meat
2. pour into ground meat, mix thoroughly and cover ,let it sit in room temperature for 30 mins
3. spread mixture over parchment paper, spread as thinly as possible
4. put it in oven and broil for 10 mins under 300 F
5. remove from oven and try to gently peel off the meat , put the meat back to the oven and broil again for another 15 mins , if the meat is still wet turn again and broil another 5-10mins. It is almost cook if the fat of the meat is frying itself. 
6. use a clean kitchen scissor to trim the edges, make sure it is dry and hands are dry. It can be kept in room temperature for 2 days, otherwise keep in ref, just reheat before eating