Bak Kwa is the Hokkian word means grilled minced pork. A kind of Chinese style moist and grilled pork jerky. This was my third time making Bak Kwa and it is the first time having a satisfying end product. The meat is moist and tender, not over dehydrated and hard. Though it was hard work squatting in front of the oven relentless flipping the meat sheets. Homemade Bak Kwa without any colouring and preservatives is the best. ^^
I did some online research about the way others making Bak Kwa and the temperature used. I'm referring to a YouTube by Lauren's Kitchen on how he made the Chicken Bak Kwa, combined with my own previous two experiments in the kitchen and conclude with the below recipe. Yes, the Bak Kwa needs to have certain thickness to taste better, don't roll it too thin.
I love to eat my Bak Kwa sandwich between soft white bread! :p
Recipe: (Baking tray: 46 cm x 33 cm)
Ingredients:
(1.5Kg Minced pork with fatty, yield around 0.9 kg Bak Kwa)
1.5 kg minced pork with fatty
200 g sugar
3 tbsp light soy sauce
1.5 tbsp fish sauce
3 to 4 tbsp oyster sauce
1 tbsp five spice powder
2 tbsp cooking oil
2 tbsp Chinese rice wine
3 heap spoons honey
1 tsp white peppers
2 tsp salts
Glazing:
4 tbsp honey + 1 tbsp warm water, mix well
Method:
1. In a mixing bowl, place all ingredients, mix well with a pair of chopstick until the meat turn gooey. Pack into plastic zipper lock, press out thinly but leave a thickness of 5mm. I packed the minced pork into 5 plastic zipper lock. Keep it in the freezer overnight.
2. Thaw the minced pork from freezer 30 mins before you need to use the meat. Cut the side of zipper lock to take out the meat sheet. (Mine didn't have any meat liquid, so I don't need to drain them) Transfer the meat to a lined baking tray. I used two meat sheets just right for one baking tray. Cover the meat with the plastic, gentle use a rolling pin to spread the meat to the side or cover the tray fully. Remember do not over pressing the meat!
3. Bake in a preheat oven at 140C for 10 mins, flip the meat and bake for another 10 mins.
4. Leave the meat to cool down a bit, cut the meat into 6 square pieces or your desire portions.
5. Turn the oven to grill function, apply a layer of glaze to both side of the meat sheet, grill the meat at between 160C to 170C on the wire rack, use the long food tong keep flipping the meat. Apply glazing again if necessary. Adjust the oven temperature if the grill char the meat too fast. Grill until the meat reach your desire red and cooked colour. Keep the extra Bak Kwa in the fridge, when need, take out and heat up in the microwave for 15 seconds, serve warm.
