Wednesday, February 06, 2013

putting the chinese back into the lunar new year with bak kwa! :)

Homemade Chinese Pork Jery (Bak Kwa) 肉干
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Homemade Chinese Pork Jery (Bak Kwa) 肉干450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

Now that's the recipe and here's our adaptation.

Mix minced meat with seasonings as stated.
We found 100g of sugar too much so if you're trying this out,
probably 80g would be enough.
The caramel sauce and honey would be more than enough to impart the sweetness

We let this bake in the oven at 100 degrees celcius on a baking sheet held down with coins for about twenty minutes or till solid.
Then carefully remove from the baking sheet and cut into desired pieces.

And here comes the fun part.
Setting up the BBQ pit and barbequeing these with a glazing of honey till the edges are browned.
Keep watch because you wouldn't want them to turn charcoal!

And after all that mayhem,
we finally settle down to a thick slab of 500g Australian wagyu.
Perfectly panfried with a deliciously pink interior.
Just the way we like it.


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