Bak Kwa 肉干


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.

1 kg minced Pork

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

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


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)


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


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


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


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