Bak Kwa (肉干/pork jerky) - How to make with the oven

Bak kwa 肉干 is the Chinese version of pork jerky, made by thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with open fire. Here is my surprisingly simple method to make bak kwa. it gets universal approval from all my testers for its tastes and is comparable to any famous brand in town. If you want to try your hand making bak kwa, this recipe will likely be the easiest and delicious one. =============================== Recipe: (Please download the recipe and read the full text here: https://tasteasianfood.com/bak-kwa/ ) Ingredients: 450g (1 pound) of shoulder loin, minced 105g (3.8 oz) of sugar 1.5 tsp of dark soy sauce 2 tbsp of oyster sauce 2 tsp of fish sauce 1 tbsp of Shaoxing wine 1 tbsp of honey 1/4 tsp of 5 spice powder 1/2 tsp of white pepper 1/2 tsp of salt Basting liquid (mix 1 tbsp of honey w/ 1 tsp of water) Method: Mix all the ingredients, except the honey water. Mix until the ground meat absorbs all the liquid seasonings and become a gooey paste. Store in the refrigerator for one hour or longer. Place 150g of the meat paste on a piece of baking paper. Place a plastic sheet on top and flatten the meat paste with your hand. Roll out the meat paste with a rolling pin to form a nine inches square. Remove the plastic sheet. Preheat the oven to 160°C/320°F, top and bottom heating elements. Place the tray of raw meat at the middle rack, bake for 15 minutes. Remove and cut it into four smaller squares. Apply the basting liquid on both sides of each half-done bak kwa. Arrange the bak kwa on a wire rack. Bake at 230°/ 445°F, top and bottom heating elements. Once it starts to sizzle, turn over the bak kwa every two to three minutes to ensure even grilling. Once the edges start to char, remove it immediately from the oven. #BakKwa #ChinesePorkJerky #肉干 =============================== Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang   https://plus.google.com/u/0/115952786...   / kwankapang