BAK KWA
Serving: Yield 6 pax
Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/
Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/
Ingredients:
1. 500g ground pork with 50% fat
2. 1 tbsp shao hsing
3. 1/2 tbsp dark soy sauce
4. 1/2 tbsp fish sauce
2. 1 tbsp shao hsing
3. 1/2 tbsp dark soy sauce
4. 1/2 tbsp fish sauce
5. 1/2 tbsp sesame oil
6. 1/4 tsp ground pepper
7. 1/4 tsp five-spice powder
8. 70g carob syrup
1. Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes until mixture turns gooey. Cover and refrigerate overnight.
2. Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 0.25cm thick.
3. Place a piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
4. Transfer sheets of meat to a broiler pan and bake in 120Deg C oven for 15 minutes.
5. Cut each sheet of meat into 6 pieces, turn the meat over and bake for another 15 minutes at 120Deg C.
5. Cut each sheet of meat into 6 pieces, turn the meat over and bake for another 15 minutes at 120Deg C.
6. Brush the Bak Kwa pieces with Honey on both sides.
7. Increase oven temperature to 220Deg C. Bake for approximately 5 minutes each side.
8. Meat burns easily at this stage, adjust time accordingly. Remove and cool completely. Enjoy~~
7. Increase oven temperature to 220Deg C. Bake for approximately 5 minutes each side.
8. Meat burns easily at this stage, adjust time accordingly. Remove and cool completely. Enjoy~~
