Shermay’s Bak Kwa – Classic (Oven Method)

INGREDIENTS:

  • 1 jar (240 ml) Singapore Meat Marinade
  • 2 tsp red rice lees (anka), for more complex flavour and natural red colour – optional but preferable
  • 800 gm minced pork, with about 20% fat (Huber’s Butchery)

METHOD:

  1. Empty contents of our Singapore Meat Marinade Original and red rice less to 800 gm minced pork.
  2. Stir thoroughly in one direction, counting 60 stirs to develop a chewy texture.
  3. Flatten in-between parchment paper to 4 mm thickness. Marinate in fridge for 9 hrs, no more.
  4. Remove top sheet, dehydrate in oven at 70 °C on fan-assisted mode for 50 mins, leaving the door ajar to air-dry.
  5. Remove from oven and cut into desired shape with scissors / knife / pizza-cutter.
  6. Finally, place meat on new parchment paper.
  7. 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.
  8. 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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