Wednesday, February 20, 2013

Bak Kwa (BBQ Pork Jerky)


Hubby's first attempt at making bak kwa.  A total success! Whoa....bak kwa during chinese new year in the states this time! So deliciously good that our friends swept every piece off the plate! And asking for more....where is my piece?
1 lb minced meat (with fat)
1 1/2 tbsp fish sauce
1/2 tbsp dark soy sauce
2 1/2 tbsp light soy sauce
1 1/2 tbsp rose wine (mei kuai lu)
1/2 cup sugar
8 pieces of ‘san zhar’ – ground up and add a tbsp of water to make into a paste
1/2  tsp of five-spice powder

  1. Combine all the ingredients in a large mixing bowl. Cover and marinate 1 hour or more or overnight in the fridge.
  2. Preheat oven to 240 degrees F.  Prepare a large baking tray lined with parchment paper.
  3. Place mince meat onto the  tray and spread evenly throughout.
  4. Use a spoon to  press down to form a thin sheet over the surface of the tray to a thickness of 4 to 5mm.
  5. Alternatively a rolling pin can be used to form a more even layer.  Just place a large plastic sheet on top of the minced meat and roll.
  6. Place the tray in the oven for about 20 minutes or until the meat has dried out.
  7. The surface should be dry to the touch.  If the meat does not hold together, dry for a while more.
  8. Cut the dried meat sheet into squares with a pair of sharp scissors.
  9. Heat up grill to 400 degress F.  (A charcoal grill produces the best results)
  10. Place a metal rack over the grill and grill both sides of the squares till darkened and caramelised.  Keep an eye on the grill to prevent over charring.
  11. Remove from grill and let cool slightly. 
  12. Enjoy the deliciously moist bak kwa!

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