Shermay’s Bak Kwa – Uber Luxe (BBQ Method)

 

INGREDIENTS:

  • 1 jar (240 ml) Singapore Meat Marinade
  • 1 tsp red rice lees (anka)
  • 1 Tbsp cognac, X.O. or Chinese rice wine (shaoxing)
  • 800 gm minced pork, with about 20% fat, (e.g. Japanese Kurobuta from Huber’s Butchery, or Spanish Iberico)
  • BBQ wood chips, e.g. applewood, mesquite, maple, cedar (Huber’s Butchery)

 

METHOD:

  1. Empty contents of our Singapore Meat Marinade, red rice lees and cognac/Chinese rice wine 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 9hrs, 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.
  6. Cook over a barbecue with charcoal or wood chips.
  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.
  • Avoid over-marinating (more than 9hrs), it will be edible but may taste similar to ‘lapcheong’.

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