Bak Kwa

We had a picnic among friends just in the past weekend. It was perhaps the largest we had organized with over 50 adults and children attending. We could not have chosen a better weekend as the day was simply beautiful and a great time to be outdoors. Feels like summer already to us!

It was a pot luck picnic and as usual, everyone tries to bring something unique to the picnic to share. Suanne had a great idea to make something new for a change — Bak Kwa (or Rougan in Mandarin or Yoke Kon in Cantonese). Bak Kwa is basically dried meat … perhaps like the western Jerky but not quite. Bak Kwa is miles better than any Jerkies in the world, I swear.

Surprisingly the way to make it is a simple process although it could be tedious and time consuming to prepare the slices. There is a two step process … the first is to prepare dried slices from minced meat (Suanne used pork) and then the second part is to grill it to release the juiciness.

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The pictures below does not do justice to the taste. Well, it was my first time grilling the Bak Kwa but really it should look like this (click here). However it looked, it actually tastes not bad … not great but really good.

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Update 03-Mar-2010: Someone wrote that this recipe originates from the site Lily’s Wai Sek Hong. Because this recipe had been posted almost 3 years ago, I cannot recall exactly where this recipe originates from.

Here is how you make it …

Ingredients

  • 1 kg ground pork (from the part called Mui Tao Sao)

Marinate:

  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons soy sauce
  • 200g sugar (more if you like it sweeter)
  • 1/8 teaspoon five spiced powder
  • 1/2 teaspoon kam cho (licorice) powder
  • 1/2 teaspoon white pepper
  • 1 tablespoon oil
  • 2 tablespoons rose wine
  • 1/2 teaspoon salt
  • 2 tablespoons honey

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Click on the link below for the instructions.

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