Homemade bak kwa.- (肉干) - by Vonne VI


Homemade bak kwa...rougan (肉干)
Ingredients
500g-600g minced pork
3 tbs sugar
4 tbs oyster sauce
3 tbs rice wine
1 1/2 tbs dark soy sauce
2- 2 1/2 tbs maltose / honey
1/2 tbs five spice powder
1 tbs Hua tiao chew (optional)

(Some honey / maltose for roasting time)
~This recipe is base on my prefer taste ...you may +/- the ingredients as your own prefer taste

Direction
1)Mixed everything in a food processor.Transfer the mixture to a container and marinated for 6 hours or overnite.
2) Rub some oil on the baking tray. Spread the meat mixture as evenly as possible and the thickness . Bake in the oven 160°C for about 15 -20 minutes. During this process, you will see the minced meats start to shrink and water starts to secret out. Make sure the meat transform into a big piece of meat without breaking.
3)Take out the baking tray and throw away the meat water. Cut it to bak kwa size and brush the meat with the additional maltose /honey. Re-bake again at 180 degree Celsius for 10 minutes . Take out the baking tray, turn the Bak Kwa, brush with maltose or honey and baked again for another 10 minutes.
4)Transfer the bak kwa to a non stick pan . Pan grill the bak kwa about 2-3 minutes to get a nicely colour. Brush a thin layer of honey /maltose and bake in oven for the lastly 5 minutes or until it reach the desired colour tone and dries up.
Done
***
You may test bake a small portion before start baking all. Add additional seasonings if preferred

1 1/2 tray for my oven (52L) around 9 pieces bak kwa
Take not: Vonne VI recommend you use the pork part that have minimum 10-15% fat..if too less of fat it will be too dry

 Friendly remind pls use pork with minimum 10-15% of fat ..if not it will came out too dry
If you apply too thin layer pls reduct your 1st baking timing to 10-15minutes on 160°C and the remaining change it to 5minutes on 180°C

My bak kwa i make it about 0.6-0.8 cm (before bake)


  Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Fiona Lau

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