Yen Can Cook: Homemade Bak Kwa (肉干)
Bak Kwa (肉干), a Chinese salty-sweet dried meat made in the form of flat thin sheets. It is one of the popular snack during Chinese New Year and you will see long queue at the Bak Kwa shop when the festive draws near.
Hubby and Sam are huge fan of Bak Kwa but I always skeptical to buy those selling at shop as we really don’t know what meat they are using or how much preservatives are added in =.=” So….I start searching for recipe for homemade bak kwa and I found this recipe from Sonia (Nasi Lemak Lover).
450g minced pork with fat
100g brown sugar
1tbsp light soy sauce
1/2 tablespoon Chinese rice wine
1/2 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
2 tablespoon honey
1/8 teaspoon Chinese five spices powder
A pinch of pepper
Salt to taste
Step 1: Mix well all the marinade ingredients in a big bowl then add in minced pork. Blend and stir the mixture in one direction until the meat becomes gluey. Leave to marinate in fridge for 2-3 hours.
Step 2: Line the baking tray with baking paper then spread marinated minced pork thinly onto the baking tray using fingers.
Try to spread the minced meat as thin as you can.
Step 3: Preheat oven to 160°C
Step 4: Bake for 15 minutes then remove from oven. Increase the oven temperature to 240°C.
Step 5: Wait to slightly cool, cut into desired size using scissor or pizza cutter then place them in the same baking tray.
Step 6: Grill (top heat only) one side at 240°C for 8-10 minutes, remove from oven, flip over another side and grill for a another 8-10 minutes (or whenever the meat pieces are golden brown)
Step 7: Remove from oven and allow to cool then enjoy!
My first attempt, looks good huh? The taste was ok but it was slightly too thick for my liking 🙁 Maybe i should spread it thinner next time.
These homemade bak kwa is best to be consumed within 2-3days as no artificial preservatives is added and it tended to become drier after 2-3 days.