One of the foods which my daughters love to eat which we can’t get in England is Bak Kwa, which is a Chinese salty-sweet dried meat which can be bought in countries such as Singapore and Malaysia. For Chinese New Year this year, my wife decided to make this for my daughters, as a special treat for the occasion. I also managed to convince her to make this for the church CNY celebration as well.
The ingredients to make this are:
500g pork mince, 2 tablespoons Soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaohsing rice wine, 40g sugar, 1 teaspoon XO/Cognac, 1 teasppon salt, 1/2 teaspoon pepper.
The above are mixed together, then left to set in the fridge for 30 minutes.
Pork mince with various seasonings added in
Once ready, a ball of the pork mince (300g) is then placed onto some greaseproof baking paper. Then the process begins to flatten it by using a rolling pin to make it into a fairly thin even layer (but not too thin). My wife used some cling film so the mixture does not still to the rolling pin.
Once done, the cling film can be removed and then it is ready to be placed into the oven to bake. The traditional method is to barbecue the meat, but my wife used our conventional fan-assisted oven which works just as well. The first step is to bake in the oven at 150 degrees Celsius for 20 minutes on one side, then pour away the juices that accumulate. Then flip it over to bake on the other side at 180 degrees Celsius for 5 minutes.
Then comes the next step – applying honey glazing to one side and continue baking at 180 degrees Celsius for 5 minutes, and then turn it over and apply honey glazing to the other side and bake for a further 5 minutes.
And once it is thoroughly cooked, it should look like this and be ready to cut and serve.
My wife then cuts these sheets into smaller pieces so it easier to hold and eat. My daughters absolutely love eating these, which in itself was a great reward for the effort put in by my wife. My wife used a total of 2 kg pork mince to make the Bak Kwa for my daughters.
She also bought a further 4 kg of pork mince to make it for our church CNY celebration meal. It was very well received indeed.
Many people felt that the Bak Kwa my wife made tastes just like the ones you can buy back in Singapore and Malaysia. I was actually rather surprised, as were many people I spoke to about this, that Bak Kwa is made from pork mince. But if it tastes good, I’m simply going to eat it and not ask any questions.