41min 4 ppl
Bak Kwa
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 7 steps
Hard: over 60 min or 12+ steps
370 kcalper person
Protein 22g
Carbs 30g
Fats 18g
About this dish
Singapore's Chinese New Year barbecued pork jerky: minced pork mixed with soy sauce and five-spice, pressed thin, baked until just set, then glazed with honey and grilled over high heat until charred and glossy at the edges.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Meat & Poultry
- Minced porknot too lean800 g
Dried Goods
- Sugar120 g
Spices & Seasonings
- Five-spice powder5 g
- White pepper3 g
Oils & Condiments
- Dark soy sauce40 ml
- Light soy sauce15 ml
- Shaoxing Wine20 ml
- Honeyfor glazing30 g
Utensils
- Mixing bowl
- Baking tray
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Mix the minced pork with the sugar, dark soy sauce, light soy sauce, Shaoxing wine, five-spice powder and white pepper until well combined.
Approx. 10 minutes
2
Spread the mixture thinly and evenly, about 4mm thick, onto a lined baking tray.
Approx. 12 minutes
3
Cover and refrigerate the spread mixture; leave to firm up and let the flavours develop for at least 4 hours, or overnight.
Approx. 5 minutes
4
Preheat the oven to 150 degrees Celsius and bake the sheet of meat for 25 minutes until just set and starting to dry at the edges.
Approx. 25 minutes
5
Brush the surface with honey and grill under a high heat for 4 minutes per side until charred at the edges and glossy.
Approx. 8 minutes
6
Insert a meat thermometer into the centre of the sheet; it must read at least 71 degrees Celsius before removing from the heat.
Approx. 3 minutes
7
Cool slightly, then cut into squares with kitchen scissors before serving.
Approx. 6 minutes
