Homemade Bak Kwa

Homemade Bak Kwa 

Ingredients 

1.3 kg 'five-layered meat. (Wu Hua Rou)

2 tbsp Shao xing wine (Hua Tiau wine)

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sesame oil

1/2 tsp ground pepper

200 g sugar

1 teaspoon red bean curd liquid 

Honey syrup

5 tbsp Honey or Maltose  +4-5  tbsp  water (combine well)

Note:

1 baking tray : 30 cm x 30 cm 

Weigh : 90 grams marinated pork. 
Size: 14cm x 14 cm 

Direction

• Prepare mince meat, mix with all the seasoning ingredient thoroughly
• use the traditional method by lifting the meat paste and smash it into the bowl repeatedly. This step  makes meat’s texture and helps the meat absorb the liquid seasonings, and turns into a gooey paste.
• Once the meat paste is ready, spread/roll it to form a thin layer.
• Place 90 gm meat in a transparent clear plastic and roll flat until you have 14cm x 14cm size. Chill in fridge overnight.
• Line a piece of non-stick aluminum foil on baking tray.
• Remove meat plastic and spread on baking pan ready to bake.
• Place at the lowest level tray bake for 10-15 minutes.
• Remove from oven and spread honey evenly and continue to bring to a bake at the highest rack at 200c. Bake until reddish-brown with some charred marks on the edges.
• remove it immediately from the oven. a wire rack to cool down. 

Note: 

a)Taste

The amount of seasonings in the following recipes is based on my preference. You can plus and minus to adjust on seasoning your taste buds.

b) For enchancing the Colour

Red bean curds, red yeast rice, and artificial coloring are included in some recipes to give it a reddish color. The choice is yours. 

c) Shape

You may choose to also roll marinated meat just to fit any of your preference size tray and cut it later into 4 pieces instead. The choice is yours to choose.

Vacuum seal to keep longer.
( Electric Vacuum Food Plastic Sealer Packing Machine for this purpose. )