Bak Kwa

Bak kwa is also called rou gan, long yoke, barbecued dried pork or chinese jerky. Whatever the name is, bak kwa is one of the best pork delicacies that I've ever tasted. When I was little, I would be so happy when someone went to Singapore and bought me Bee Cheng Hiang bak kwa :D Nowadays, I can easily buy Bee Cheng Hiang bak kwa at Jakarta. However, I feel challenged to make them by myself, so I search for recipes all over the web, adding and adjusting ingredients here and there, and voila: my first homemade bak kwa! :D 

For a first attempt, the result is pretty good ^^ The taste is different from my favourite BCH bak kwa, but it is delicious in its own way. The texture is tender and chewy. Overall, I am quite satisfied with the result. However, on my second attempt, I will make a thinner bak kwa and grill it after baking. Yummm :D

 

Bak Kwa

Ingredients:

600 gr pork, minced

110 gr sugar

10 gr salt

1 tbsp chinese red wine

1 tsp five-spice powder

1 tbsp red yeast rice, finely pounded

Method:

1) Mix pork and seasoning ingredients.

2) Marinate pork for 1 hour.

3) Place pork on a baking tray covered with baking paper. 

4) Spread the pork thinly.

5) Bake at 160 deg C for 45-60 minutes.

6) Use scissors to cut meat into pieces.

7) Cool and serve.