What happens if I use fresh mushrooms to make vegetarian Chinese mushroom soup (冬菇湯)

I just found the recipe for it. The name of it is Bak Kwa (Sweet BBQ Pork Jerky). Here's the wikipedia entry (boy it's easy to find things when you know the name!). The recipe actually grind up the pork. They use about 70% meat and 30% fat. But according to the wikipedia entry there is also an expensive version where they slice of a solid piece of meat.

Sugar and salt was originally used and then the meat was smoked (this sounds really close to BBQing, which generally cooks the meat with smoke...yummy tender ribs).

These days, people make them in the oven at low heat. In the recipe, they put the minced mixture between two sheets of parchment paper, which probably keeps it moist and tender!

The answer to the question is "Chap Zai".

The name for Chinese Crispy Roast Pork is "sio bak" by the way

talon8 - I bought a tenderizer from Amazon exactly like the one you posted but the pins were not sharp enough to make the required number of tiny holes - and therefore the skin on the pork belly did not get that crystalised look where the fat has flowed out through the skin. My best result was by using a sharp knife but this took a long time.

Anyway - long story short, I got this by emailing a number of Chinese supermarkets (was never listed on their website shops) and they told me the name. Would be good if anyone can verify this name...