In a bowl, combine the minced pork with sugar, salt, light soy sauce, oyster sauce, cooking wine, white pepper, and optionally, red beet powder. Mix well, cover it with plastic wrap, and marinate for 1 hour or more. If using pork cuts, blend them in a blender or food processor until they become ground pork.

Preheat the oven to 180°C.

Place parchment paper onto a flat surface and transfer the marinated pork.

Cover with plastic wrap and flatten the pork mixture into a thin layer with a rolling pin. The thickness should not be too thin or too thick. You can flatten it between 2mm to 4mm.

After flattening the meat mixture, transfer the meat with the parchment paper to a baking tray and remove the plastic wrap. Avoid fully covering the tray with the meat to allow a clear space for flipping the meat and letting the juices flow.

Bake in the preheated oven for 10 minutes at 180°C.

In a small bowl, mix honey and water to make a honey water mixture.

After baking for 10 minutes, brush the jerky with honey water and bake for 5 more minutes.

Flip the pork to the other side and brush with the honey water mixture. Bake for another 5 minutes. Keep baking and brushing until you achieve your desired color and texture. The jerky should be hardened with a sticky sugar coating. If there is liquid in the tray, drain it out.

When done, let it cool and slice the jerky into rectangular pieces using a knife or kitchen shears. Top it with white sesame seeds for decoration and a nutty taste.