Bak Kwa is without doubt one of the snacks that we Singaporeans all the time will need to have at residence for Chinese language New 12 months. I dunno when this turned a convention however i assume it is as a result of bak kwa is dear so normally households will solely eat this throughout festive interval.
Bak kwa, also called rou4 gan1 in Chinese language, is a savoury and candy dried meat product that’s much like jerky. In Singapore, it’s normally product of pork. Bak kwa can be present in Malaysia.
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600g of minced pork collar butt
100g of sugar
1.5 tablespoons of oyster sauce
1 tablespoon of oyster sauce
2 tablespoon of Chinese language cooking wine (Shaoxing huatiao wine)
1 teaspoon of darkish soy sauce
three tablespoons of honey
Honey water(combine 1 tbsp of honey w/ 1 tbsp of water)
Marinate for at the least four hours in fridge
Bake at 160C for 15 minutes
Let meat cool after baking. Minimize into small items then baste one aspect with honey water.
Bake once more at 230C for two minutes utilizing high warmth – this time place the meat aspect baste with honey water up. Then take away, baste the opposite aspect of the pork with honey water and bake once more at 230C for one more 2 minutes.
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