If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City.
I want to know how to make the pork jerky. What makes them so tender and soft? I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat. Maybe they don't dry it out as much.
Here are some images on Google. It's probably hard to tell from the photos but the jerky is a bit translucent. I wonder if it they grind up pork and fat together.