I hope that all of you have had a wonderful X'mas and New Year and before we can settle snugly into 2014, the Chinese Lunar New Year is just less than a month away which will mean baking and more baking.
Bak Kwa is a popular gift during the Chinese Lunar New Year and this is the first time that I'm baking and grilling them in the oven instead of grilling them over a charcoal fire.
I've made Bak Kwa before, a very long time ago. I remember that I had to dry the trays of marinated minced pork under the sun and had to keep a look out for uninvited guests such as stray cats and birds from feasting on the meat. Then later had to sweat it out grilling the dried meat over the erratic charcoal fire. Baking and grilling them in the oven is definitely not so tedious and these bak kwa tastes just as good as the chargrilled ones. In inflationary times like this, homemade ones are naturally much more economical more so if you intend to make this as a gift.
Recipe for Bak Kwa/Pork Jerky
- 500 gm double minced pork
- 100 gm sugar
- 1 Tbsp light soya sauce
- 1/2 Tbsp Chinese cooking wine
- 2 Tbsp honey
- 3/4 Tbsp oil
- 1/2 tsp salt
- In a large mixing bowl, mix all the ingredients, except the minced pork, stir till creamy.
- Add in the minced pork, stir with a wooden spoon till gluey.
- Cover with cling wrap and keep refrigerated overnight.
- Spread the marinated meat on a parchment lined baking tray with a spatula, about 1/4 inch thick.
- Bake in a preheated oven @ 130 deg.C for 15 to 20 mins., increase to 180 deg.C for another 12 mins.
- Remove from the oven, let cool, cut into desired size, flip over.
- Grill. Check and flip the meat every 2 mins. till the desired colour is attained.
I'm submitting this post to 'Aspiring Bakers #39' CNY Rock & Roll hosted by Foodplayground