Ingredient and Portion
Home Made Bak Kwa aka Barbeque Sweet Meat Fragrant Jerky
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Instead of having to queue for hours to buy your favourite Bak Kwa during Chinese New Year how about making your very own Bak Kwa at home.
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Half kilo of minced pork (2 trays of 6 standard size Bak Kwa)
Seasoning
1 tablespoon of XO fish sauce
1 tablespoon of Superior Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hao Tiao Chiew)
Half cup of coarse sugar
Half teaspoon of Kecap Manis
2 drops of red food colouring
Half tablespoon of Five Spice Powder
Mix all the above seasoning together.
In a large mixing bowl, all the minced pork and mixed with the seasonings thoroughly using a fork in one direction until the minced meat becomes gluey.
Wrap the seasoned meat in cling wrap and refrigerate for at least half an hour.
Put the parchment paper with minced meat, on a baking tray.
Place a fibre baking sheet over the meat and use a rolling pin to spread the meat evenly to form a rectangle.
Never use aluminium foil as it will stick
Do the same for the rest until all the meat are used up.
Make sure that the size of the rectangle fits the baking tray.
1 tablespoon of Superior Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hao Tiao Chiew)
Half cup of coarse sugar
Half teaspoon of Kecap Manis
2 drops of red food colouring
Half tablespoon of Five Spice Powder
Mix all the above seasoning together.
In a large mixing bowl, all the minced pork and mixed with the seasonings thoroughly using a fork in one direction until the minced meat becomes gluey.
Wrap the seasoned meat in cling wrap and refrigerate for at least half an hour.
Put the parchment paper with minced meat, on a baking tray.
Place a fibre baking sheet over the meat and use a rolling pin to spread the meat evenly to form a rectangle.
Never use aluminium foil as it will stick
Do the same for the rest until all the meat are used up.
Make sure that the size of the rectangle fits the baking tray.
Method
Bake in preheated oven at 160 degree Celsius for 20minutes.
Remove from oven. Increase the oven temperature to 200 degrees Celsius.
As long as the meat is firm to touch and does not break easily when handled, it is done.
Wait to slightly cool, cut into square pieces or shape.
Place them in the same baking tray.
Grill (top heat only) one side at 240 degree Celsius for 5 to 10 minutes depending on the thickness of the meat.
Flip over another side, at same temperature 240 degree Celsius grill until golden brown with slight burnt.
Remove from oven and transfer to serving plate.
Tips
Half kilo of minced pork will be able to spilt into 2 portions.
One portion can make 6 pieces of standard Bak Kwa.
Ensure that the meat is compressed firmly before baking.
Brush each piece of the Bak Kwa with some honey for a shining glaze.
These Bak Kwa does not have preservatives, therefore it is better to keep them in an airtight Lock and Lock container in the fridge with sheets of parchment paper between each slice of Bak Kwa.
When needed, reheat Bak Kwa in grill or microwave.
If you are using the oven, remember to line your tray before grilling for easy cleaning up.
One portion can make 6 pieces of standard Bak Kwa.
Ensure that the meat is compressed firmly before baking.
Brush each piece of the Bak Kwa with some honey for a shining glaze.
These Bak Kwa does not have preservatives, therefore it is better to keep them in an airtight Lock and Lock container in the fridge with sheets of parchment paper between each slice of Bak Kwa.
When needed, reheat Bak Kwa in grill or microwave.
If you are using the oven, remember to line your tray before grilling for easy cleaning up.
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