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:
- Empty contents of our Singapore Meat Marinade, red rice lees and cognac/Chinese rice wine to 800 gm minced pork.
- Stir thoroughly in one direction, counting 60 stirs to develop a chewy texture.
- Flatten in-between parchment paper to 4 mm thickness. Marinate in fridge for 9hrs, no more.
- 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.
- Cook over a barbecue with charcoal or wood chips.
- 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.
- 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’.