Wednesday, February 27, 2013

I made yummy bak kwa! ^^

Fatty hubby and piggies love bak kwa @ long yoke @ pork jerky. Me, I can pretty much go without it and not miss it at all ^^

But we don't eat much of it these days due to the nitrate scare, and the other additives/preservatives that (might) come with it.

This CNY, fatty hubby and I shared the tiniest piece of bak kwa ever! So fatty still craves for a bite or two, or more! Hence when I told him about the homemade bak kwa I read in mel's blog (thanks, mel ^^), he's been bugging me with.. "when are you going to make bak kwa???"

Bak kwa (recipe inspired by mel@melspantrykitchen, adapted from nasilemaklover)

450g minced pork (I used 100% minced pork belly ~ a mistake! best to use a mixture of lean and fat)
100g sugar
1 tbsp light soy sauce
1/2 tbsp chinese rice wine
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce
a dash of pepper
1/2 tsp salt
2 tbsp honey

1. Mix all ingredients in a bowl with a chopstick. Blend and stir in one direction till the meat comes together or becomes "gluey". Store in the fridge for a few hours (Oops! I missed this part and used immediately! ^^|| no harm, I think :p)

2. Spread the marinated minced pork thinly onto a 13x13 inch baking tray (no need to grease), using fingers to spread.

3. Bake in a pre-heated oven of 160C for 15-20 minutes.

4. Remove baking tray from oven and turn oven to 240C.

5. When meat is cool, cut into desired size and shape using scissors, knife or pizza cutter.. ~ makes 9 pieces.

6. Place meat back into oven and grill (using top heat only) at 240C (I recommend using 230C) for 10 minutes, or when it's golden brown. Then flip meat over and grill for 7 minutes, or till golden brown. Be very careful while grilling, as meat tends to burn very fast at 240C! 

I cannot believe I made bak kwa! So easy! And the best part, EVERYONE loves it! Especially the thick bak kwa over the thin ones ^^! Yes, greedy me made 2 portions! ^^

And now, I'll just leave you with the thought of baby pig licking his bak kwa ^^ It's that good!!!


Chef and Sommelier said...

Hi Hui! This is the first thing I want when you become my neighbour! :P

pudgy butterfly said...

haha! sure boh, chef? you trust a novice cook like me??? must have a trained iron-stomach.. a 6-pack wouldn't be of much help here! ^^

Nami | Just One Cookbook said...

Haha Alvin is funny. I want to be the other side of neighbor please. :D I want to eat this! It won't last in my house for sure.

pudgy butterfly said...

oh, boy! it would be a dream come true to have you for a neighbour, nami! alvin will be so pleased to hear this, haha ^^

Mel said...

Alvin, yoo..hoo... the verse you said it, I should have said it first! I want HUI to be my neighbour...and oh Nami also want to be your neighbour. Alright then, WTH...I be the opposite side then.... heheheh.. When I made this the other day again, my D, complained that I made it too thick...grrrr.... oh next time should make it more thinner so it will be perfect. I believe your family members must be pleased that you make this at home. So no more store bought from this day onwards. I just loves this pork jerky and I never knew it is so easy to make, no sweat at all, right?

pudgy butterfly said...

haha! it would be my greatest pleasure to have you as my neighbour, mel.. and i want that ayam masak merah from you ^^ so much heavenly smells coming from my super-talented neighbours, how to ever leave the house??! haha!

fatty hubby was extremely pleased with this bak kwa.. he said my piggies should love me more because i made this for them.. perhaps he meant to say he loves me more for it! haha! can't thank you enough for sharing such a super-duper easy recipe, mel! ^^

The Squishy Monster said...

I would sooo make this with pork belly, this looks incredible...that deep golden colors got me hooked!

pudgy butterfly said...

you're right! pork belly does makes bak kwa taste more moist and yummier ^^

Lynna said...

Pork jerky? I love pork anything! I love beef jerky as well!

How cool that you can make it at home!

pudgy butterfly said...

i can't believe how do-able this is too! ^^ if it works for pork, don't see why it couldn't work for beef ^^ hey, that's an idea!