Bak Kwa

September 5, 2007 · Filed under Chinese Oriental Recipes

The bak kwa sold here does not taste as good as those back home and very dry so I decided to try my hand on making my own bak kwa using a recipe that I have gotten from Imperial Kitchen by doing some simple modification to it. And it turned out quite well and juicy.

Ingredients:
1 kg minced meat (Just the normal minced pork and not the lean pork type.)
2.5 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp dark sweet soy sauce
2 tbsp Lee Kum Kee Char Siew Sauce
2 tbsp Hua Tiao
¼ cup Raw Granulate Sugar
¼ cup Honey
1 small drop Mei Kwei Lu Rice Wine (Rose Essence Rice Wine)

Method:
1. Preheat oven to about 350°F.

2. Put the minced pork into a big bowl and add in all the ingredients and mixed in one direction till the mixture becomes gluey. (I used the mixer to do it at high speed and it was done in less than 2 minutes)

3. Allow the mixture to rest for 30 minutes for the seasoning to get into the meat.

4. Sandwich the meat between two parchment baking paper (or wax paper) and roll with a rolling pin to the desired thickness. Remove the paper on top.

5. Place the meat into the preheated oven and bake for 10m minutes. Remove after 10 minutes and turn it over to bake the other side. Apply a layer of honey to glaze the pork before placing into the oven again for another 10 minutes.

6. Removed after 10 minutes and turn over the meat and glaze with honey again. Lower the oven to about 300°F and bake for about 10 minutes. (Turn the meat oven every 2-3minutes and check to make sure that the meat does not burnt.)