Bakkwa is extremely popular in Singapore and Malaysia where it is usually eaten during Chinese New Year. And during and days before Chinese New Year, there will be long queues at Bak Kwa stores like Lim Chee Guan, Bee Cheng Hiang. And it cost like $40-$50 at least for a KG.
So, if you want to avoid the queues and yet want to eat Bak Kwa, you have to DIY.
French Menu: Le Bak Kwa Du Porc
Singapore Menu: Bak Kwa
Chinese Menu: 肉干
The Bak Kwa Queue | pic: mothership.sg
See what some of our starved guest have to say:
Bak Kwa is a must eat during CNY. You can don't eat rice, but you canno don't eat Bak Kwa
$50 / kg for a Bak Kwa where the ingredient cost less than $15. DIY better lah.
Don't understand why they want to queue so long for Lim Chee Guan. Eat at 松记 lah.
Pork Bak Kwa
6
Hours
Prep Time
30
Mins
Cook Time
2 - 3
Pax
Serves
Ingredients:
- 500g of minced pork meat
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soya Sauce
- 1 tbsp Light Soya Sauce
- 1 tbsp Fishsauce
- 1 tbsp Hua Diao Wine
- 5 tbsp of sugar
- ½ tsp Five Spice Powder
- ½ tsp white pepper
- 1 tbsp honey
Instructions
- Mix the ingredients evenly in a bowl and plastic wrap. Place in the fridge for at least 6 hours or overnight.
- Spread the minced meat on a baking paper and flatten the meat evenly using a rolling pin. Use a plastic wrap to cover the top when you flatten.
- Remove the plastic wrap and heat in the oven for 15 mins at 150°c. (This is to dry the minced meat)
- Take out from the oven and cut them into pieces. Flip them and place on a new baking paper and grill it at 230°C for 6-7 mins. Flip over and grill the other side for 5 mins.
- Do note that the edges of the minced meat will get burnt out easily as it is thinner.
- Ta-da!! Bak Kwa from your kitchen! Serve when it's cooled.
- You can also store them in the freezer for future consumption. Reheat them in a microwave with a small cup of water, so that the Bak Kwa will not dry out further.
