Love bak kwa but too lazy to queue for it during the Chinese New Year period? Make your own at home and who knows, you may never want to buy it again. With simple seasonings, you just have to marinade the minced meat and put it in the oven to bake. In no time, your bak kwa will be ready to serve and eat!
Watch the video guide below:
- 400 g minced pork, (20 per cent fat)
- 80 g sugar
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 2 tbsps fish sauce
- 1 tbsp chinese cooking wine, (rose wine or Shaoxing wine)
- ½ tbsp dark soya sauce
- ⅛ tsp five spice powder
- A dash of ground white peppercorn
- 1 tbsp honey
- 1 tsp water
Mix all ingredients except under HONEY GLAZE and stir until the meat becomes sticky. Cling wrap the bowl and place in refrigerator for 4-6 hours.
Spread the meat on the baking paper, place a cling wrap on top and roll flat using rolling pin.
Remove the cling wrap and bake in preheated oven 160 C for 15 mins.
Take the meat out of oven and place onto a cutting board. Set the oven to 230 C on grill mode.
Slice the meat into smaller pieces, change the baking paper and place cut pieces on it.
HONEY GLAZE: Prepare honey glaze by mixing water with honey. Brush the honey glaze on both sides of the meat.
Bring the meat back to the oven, grill one side for 7 mins and the other side 5 mins.
Monitor the oven closely as the meat will be burnt easily.
Place the meat on wire rack to cool.