Bak Kwa 肉干

IMG_6168

Bakkwa, also known as rougan (肉干), is a Chinese salty-sweet dried meat similar to jerky. It originated from the Fujian province in China where it is considered a Hokkien delicacy. Bakkwa is very popular in Singapore and Malaysia where it is usually eaten during Chinese New Year and the Singapore and Malaysia versions of bakkwa are sweeter than mainland China version.

Ingredients
1 kg minced Pork

Seasoning:
1 cup + 1 tablespoon sugar
2 tablespoon light soy sauce
3 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon salt
2 teaspoon sesame oil

Method:
1. Marinade pork with seasoning overnight

2. Pre Heat oven at 180°C

3. Line 3 baking trays with baking paper. Scoops the meat onto the tray and use a wet metal spoon to spread out the meat evenly and to your desire thickness

IMG_6135

4. Repeat till all the trays have used up

5. Bake for 8 mins or till the meat shrink and pull away from the sides (do not over cook)

IMG_6136

6. Remove and cut the meat into 4 -6 pieces, depending on the size of your tray (reserve the oil for later use)

IMG_6137

7. Repeat and bake till all the meat is finished.

8. Pour the oil from the tray into a small bowl and add 1 tablespoon oyster sauce, 1 tablespoon sugar and few drop of red food coloring and use a hand whisk and mix well

9. Line the tray with aluminum foil and put the meat on it and glaze with the oil mixture

IMG_6139

10. Grill at 200°C till brown, turn over and repeat. (Do not let it burn)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s