Bak Kwa

Source: http://munchministry.com/recipe/grilled-bak-kwa-%E8%82%89%E5%B9%B2/

Ingredients

1 kg ground pork

Marinate:

1 1/2 tbsp fish sauce
1 1/2 tbsp soya sauce
175 – 200 gm sugar
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp kam cho(licorice) powder *
1/2 tsp white pepper
1 tsp msg (optional)
1 tbsp oil
2 tbsp rose wine *
a big drop of red food coloring *

Method:

1. Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours
2. Sandwich the meat mixture with 2 pieces of baking paper
3. Roll to the thickness you like, remove top piece of the baking paper
4. Place the rolled meat mixture (do not remove the bottom piece of baking paper) into HCP, cover pan
and cook it for 1 to 2 mins
5. When you see the meat mixture is almost cooked (meat are not separated), slide the meat from the
baking paper and continue to cook in the HCP.
6. Flip and grill (low-mid fire) the meat consistently till you get a nice glossy, juicy looking bak kwa

Additional Comments About this Recipe:

* Iomitted kam cho (licorice) powder
*Replaced rose wine with hua tiao wine
*Red wine dreg 红糟instead of red coloring

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Another source: http://www.mykitchensnippets.com/2011/01/bak-kuachinese-pork-jerky.html

Ingredients
2 pounds ground pork –with a bit of fat on it
2 tbsp fish sauce
3 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp Chinese cooking wine
3/4 cup sugar
3 tbsp dark brown sugar
Juice of half orange (about 4 tbsp)
Zest of one orange


Method: 
1. Line 2 baking pan with heavy aluminum foil and set it aside.
2. Put all the ingredients in a large mixing bowl. Using a big spoon mix it really well. Cover with plastic wrap and let it marinate in the fridge for an hour.
3. Pre-heat the oven to 220 degree F. Spread the marinate meat thinly onto the baking sheets. Use a spatula or the back of the spoon to do this and dipping it in water occasionally. This way it will prevent the meat from sticking to the spoon or spatula. 
4. Place the baking pan in the oven and let it bake slowly for 15-20 minutes. At this stage you can see juices appear, the meat will shrink and the edges dry out. 
5. Remove from oven and cool it down a bit and cut it into square with pizza cutter or scissors. Turn the oven to broil.
6. Line the cut meat back on the tray. Broil the meat on both side until brown and sizzle . This will only take 5-6 minutes (you have to watch this as it turn dark pretty fast)
7. Let it cool and keep it in an air-tight container. 

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Another source: http://www.noobcook.com/bak-kwa/

Ingredients: 

• 200 grams minced pork
• 1/2 tbsp fish sauce
• 1/2 tsp sesame oil
• 1/2 tbsp 5-spice powder
• 1/2 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp Chinese wine Hua Tiao/Shao Hsing
• dashes of white pepper powder
• 2 tbsp caster (castor) or super fine sugar
• 1/2 tsp knorr ikan bilis seasoning powder double light soy sauce if not using
• 1/8 tsp red food colouring I use Bake King Cochineal Red/Cherry Red
• vegetable oil

Method: 

1. Combine minced pork and seasonings in a deep plate. Mix the ingredients (except vegetable oil) with the back of a spoon in a circular motion, until the red hue is even; this will take several minutes. The resultant mixture will have a gluey consistency. Wrap plate with cling wrap and refrigerate for a few hours.
2. Place parchment paper on a flat surface and spread the meat mixture one layer as thin as possible (about 5mm) with the back of a spoon.
3. Brush the wire mesh with some vegetable oil. Align the wire mesh directly over the meat mixture, invert it, then carefully peel away the parchment paper.
4. Place the wire mesh with the meat mixture on top of an oven wire-rack with a tray beneath it. Bake the bak kwa at preheated oven of 100°C for 20 minutes to dry the meat.
5. Increase the oven heat to 180°C and bake for 12 minutes.
6. When cool enough to handle, remove wire rack and transfer bak kwa to chopping board. Use a pizza cutter or pair of kitchen scissors to cut bak kwa to desired shapes and sizes.
7. Return bak kwa pieces to wire rack, the other side up (the side with the wire grill lines), and continue baking at 180°C for 10-15 minutes, until the edges start to char slightly. Cool on wire rack and store in air-tight container.

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Another source: http://www.justasdelish.com/homemade-bak-kwa-dried-meat/

Author: Adapted from Citrus and Candy & MyKitchenSnippets

Recipe type: Snack

Serves: about 900g Bak Kwa

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

• 1kg fatty Meat Mince – either Chicken, Beef or Pork (Fattier mince makes more tender, juicy bak kwa)
• 120g Caster Sugar
• 2 teaspoon Chinese Five Spice Powder
• 3 tablespoon Fish Sauce
• 4 tablespoon Light Soy Sauce
• 3 tablespoon Rice Wine (Shao Tsing / Chinese rice wine)
• 3 tablespoon Honey
• 15ml Vegetable Oil
• ½ tablespoon Dark Soy Sauce
• A few drops of Sesame Oil
• Red food colouring – optional (I did not use)

1. Thorughly combine all the ingredients in a large mixing bowl or container. Add red food colouring, if you prefer dark red shade. Cover and marinate overnight in the fridge.
2. Preheat oven to 100°C. Wash and dry flat baking trays. If you don’t have any, simply turn over your baking trays to use the flat bottom. I use wooden cake boards and wrap with aluminium foil.
3. Place mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. You can either use wet fingers/spoon to manually press it or you could lay a sheet of plastic or baking paper over it and roll it thin with a rolling pin. Try to keep the edges as straight as you can so you can cut into neat squares. 
4. Place the trays in the oven for about 20 minutes or until the meat has dried out – the surface is dry to the touch, most of the liquid has evaporated and is holding together without breaking (It’s fine to be a little moist underneath the sheet). Continue pressing and drying out the remainder of pork with the rest of your trays.
5. Cut the dried meat sheet into squares with a kitchen scissors.
6. Heat up your charcoal bbq, grill or broiler and grill each square until darkened and caramelised. It’s totally ok to have the tiniest hint of charring but keep your eyes on them because they burn quickly and easily.
7. These Bak Kwa does not have preservatives, so it’s better to keep them in an airtight container in the fridge with sheets of greaseproof baking paper between each slice of Bak Kwa. When needed, reheat Bak Kwa in grill or microwave.

Notes

* Oven toaster can be used in place of the grill. * You can also store and freeze the bak kwa after you have dried it out in the oven. Once cooled, place sheets of greaseproof baking paper between each slice of pork. Wrap very well with clingwrap and place in a container to freeze. When ready to use, defrost in refrigerator and grill as normal.