Adapted from bakingtaitai.
90g brown sugar1 bsp of honey
1 tbsp premium light soy sauce
1 tbsp Cognac
½ tbsp fish sauce
1tbsp premium oyster sauce
1tsp premium dark soy sauce
¼ tsp Chinese five spices powder
500g minced pork (a good mix of lean and about 10-20% fat for greater taste. Else it might be a little tough..)
1）Put the first 8 ingredients in a bowl and mixed well into a sauce.
2)Place the minced meat in a big mixing bowl and pour the mixed sauce into it and start mixing together with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. (this is important, otherwise the meat will break up)
3)Store in the fridge for at least 5 hours. Best if left to marinate overnight, if not you might still be able to taste the pork
Once you have the time to bake it,
4) Spread the marinated minced pork thinly (between 0.3-0.5cm thick) on a non-stick baking tray. You can play around with the size and shape, I tried making the “golden coin” kind too. Just have to place a round lump of meat between two pieces of plastic and flatten it. You might have to reshape the coin manually using a spoon. Play around and you’ll get the hang of it! 🙂
5) Put the tray back into the oven. I’m using a microwave cum convection oven, so I placed the tray the lowest metal rack (that’s not directly on the microwave plate)
6) Bake it till it’s cooked at 160 degree celcius for about 10-15minutes. The meat will lose some moisture and shrink.
7) Take it out of the oven and size it according to your liking.8. Pre-heat the oven to 240 degrees celcius. Grill one side for 8~10mins, remove from oven, flip over to the other side before putting it back to the top rack of the oven to grill for another 6~8mins or until golden brown with slight burnt.
(optional: brush it with diluted honey (mix some honey with water) glaze. I skipped this step since I felt my bak kwa was sweet enough..)
8) Once done, let it cool.
There you go, homemade bak kwa. You’ll save some time by skipping the queues close to CNY period too. 🙂