Bak Kwa is one of the snacks that we Singaporeans always must have at home for Chinese New Year. I dunno when this became a tradition but i guess it's because bak kwa is expensive so usually families will only eat this during festive period.
Bak kwa, also known as rou4 gan1 in Chinese, is a savoury and sweet dried meat product that is similar to jerky. In Singapore, it is usually made of pork. Bak kwa can also be found in Malaysia.
If you like to buy a Magimix food processor, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country. If you are not staying in Singapore or Malaysia, you can also get Magimix from Amazon. Here's the link for your easy convenience: amzn.to/2CDHlV8. Happy shopping!
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Ingredients:
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600g of minced pork collar butt
100g of sugar
1.5 tablespoons of oyster sauce
1 tablespoon of fish sauce
2 tablespoon of Chinese cooking wine (Shaoxing huatiao wine)
1 teaspoon of dark soy sauce
3 tablespoons of honey
Honey water(mix 1 tbsp of honey w/ 1 tbsp of water)
Marinate for at least 4 hours in fridge
Bake at 160C for 15 mins
Let meat cool after baking. Cut into small pieces then baste one side with honey water.
Bake again at 230C for 2 mins using top heat - this time place the meat side baste with honey water up. Then remove, baste the other side of the pork with honey water and bake again at 230C for another 2 mins.
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