Shermay’s Bak Kwa Chilli (Oven Method)

INGREDIENTS:

  • 800 gm minced pork, with about 20% fat (Huber’s Butchery)
  • 1 jar (240 ml) Singapore Meat Marinade
  • 1 jar (240 ml) Cilicuka Super Hot, made of 100% cili padi, optional

 

METHOD:

  1. Empty contents of our Singapore Meat Marinade Original and 1-2 tsp of Cilicuka Super Hot. Stir and taste. Adjust the flavour according to your preference.
  2. Add 800 gm minced pork to the mix.
  3. Stir thoroughly in one direction, counting 60 stirs to develop a chewy texture.
  4. Flatten in-between parchment paper to 4 mm thickness. Marinate in fridge for 9 hrs, no more.
  5. Remove top sheet, dehydrate in oven at 70 °C on fan-assisted mode for 50 mins, leaving the door ajar to air-dry. Remove from oven and cut into desired shape with scissors / knife / pizza-cutter.
  6. Finally, place meat on new parchment paper. Preheat oven at 200 °C and grill for 15 mins or more, turning every 5-7 mins until slightly blackened and charred at the edges.
  7. Once cooked, best eaten immediately. Bak Kwa can be left for 24 hrs at room temperature, after which it must be chilled and re-toasted before eating. Will keep for up to 5 days.

 

CHEF’s TIPS:

  • Our sauce is rich with oyster sauce, fish sauce, soy sauce, caramel and 5-spice. It has been formulated to give you the best flavour but with the ease and convenience of one jar.
  • Unlike commercial Bak Kwa (mainly fish sauce, sugar & colouring), you can expect it to taste like homemade but richer and complex flavour.
  • Minced meat from any good supermarket or butcher are fine, preferably with 20% fat. A medium-sized mince is best, not to fine or coarse.
  • Avoid over-marinating (more than 9hrs), it will be edible but may taste similar to ‘lapcheong’.

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