Chinese New Year is just around the corner, (in fact less than a week's time), it is not difficult to decide what to bake on the opening of my new dry kitchen using my new Brandt oven. I have decided to bake the Chinese Pork Jerky known as Bak Kwa or Rou Gan (肉干）which is traditionally eaten during this festival. Bak Kwa is available throughout the year in our local stores like Bee Chun Heng （美真香）and Fragrance (香味). However, nearer to the Chinese New Year, the price per kilogram would rocket up almost double to SIN $50 ~ $60. What an exorbitant price to pay!
Making Bak Kwa at home is not difficult. My first attempt last year was so well received that the first tray of bak kwa was gone in minutes when it came out of the oven!
This year, I decide to make something special with my homemade Bak Kwa by adding cognac to the marinate. As we know, cooking with wine will bring additional flavor to the food we are preparing. If you have young children at home like me, you may be concern about adding alcohol to any food that they will be consuming. But not to worry, it is absolutely safe for the kids to eat the cognac bak kwa (白兰地肉干）because when the wine is being heated, the alcohol and the sulfates found in it are cooked off, leaving only an aroma and light taste.
I baked a batch this afternoon and it is very fragrant. My kids did not detect anything unusual and they ate it happily. Do try making these homemade bak kwa as it is definitely healthier than store bought ones. We can eat with ease as we know what goes into making it, most important without any preservatives and chemicals. It will also make a great gift for your relatives and friends especially when they know it is homemade with love.
Updated on 25 January 2017
Here's the video of me demonstrating bak kwa on MediaCorp Channel 8 - 'Hello Singapore!' 24/1/17 programme.
Click 'HERE' to watch this web exclusive video which shows you healthy ways of using bak kwa in your food preparation! 😊肉干和什么食材搭配在一起，会吃得更健康呢？点击“这里”看这网路独家视频吧！
Updated 11 Jan 2017
Click "HERE" to see my updated highly recommended Homemade Bak Kwa recipe.
Homemade Cognac Bak Kwa - Chinese Pork Jerky
(Recipe adapted and modified from here.)
Aluminium Baking Tray Size: 39cm x 34 cm (15” x 13”)
100g brown sugar
1 tbsp premium light soy sauce
1 tbsp Cognac (I use Hennessy V.S.O.P., you can replaced with rose wine or Shaoxing rice wine to make original flavour)
1tbsp premium oyster sauce
1 tsp fish sauce
1tsp premium dark soy sauce
1/2 tsp salt
1/4 tsp Chinese five spices powder
500g minced pork leg (with some fat for greater taste)
**If you prefer sweeter bak kwa, you may add 1~2 tbsp of honey to the above marinate.
Honey Glazed- 1 tbsp honey dilute with 1 tsp water （for brushing on the cooked slice pork before grilling)
|Sauces for marinate|
1汤匙 白兰地酒 （可用玫瑰露酒或绍兴花雕酒做原味的）
蜂蜜汁- 1汤匙蜂蜜加1茶匙水 （刷在煮好的肉片上）
1）Put the first 8 ingredients in a bowl and mixed well into a sauce. 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) Store in the fridge for 4-6 hours or overnight.
|Marinate the minced pork and chill overnight|
2) Spread the marinated minced pork thinly onto the baking tray lay with parchment or non stick baking paper.
3) Bake at pre-heated oven at 130C top and bottom heat fan forced (for my brandt oven, I used the traditional pulsed function) for 12 mins. After the meat is cooked at this stage, remove from oven. Increase the oven temperature to 200C top heat fan forced.
4) Cut the cooked meat into 9 pieces or any desired size with a pizza cutter (or scissors) as seen in the photo. Flip to the opposite side and brush the meat with the honey glaze.
4) 用披萨刀把肉切成9块， 翻到另一面，并刷上蜂蜜汁。
5) Put the tray of cut meat back into the top rack of the oven. Grill one side for 8~10mins, remove from oven, flip over to the other side, brush with honey glaze before putting it back to the top rack of the oven to grill for another 6~8mins or until golden brown with slight burnt. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )
6) Once done, let cool and enjoy!
1. 500g of minced meat can make 9 pieces of bak kwa weighing about 270 grams as most of the moisture have evaporated during the baking process.
2. For homemade bak kwa if not consumed within a day, you can put it in an airtight container and store it in the fridge for about one week and in the freezer for up to one month. Just heat it up before consuming.
Feedback given by reader who has tried this recipe:
Marie Tseng says:"This is so yummy! "
Bak Kwa Recipe on WB News
6 February 2015:
Update : Click 'here' to see my latest creation - Pineapple Prosperity Bak Kwa.
更新：点击‘这’看最新创作 - 凤梨(旺来)肉干
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