Sunday, 30 January 2011

Bak Kwa/Loong Yoke

Since Chinese New Year is around the corner decide to make this Chinese dried meat a popular delicacy for Chinese New Year.
  • 500g minced pork
  • 1 tbsp of thick dark soy sauce
  • 1 tbsp Shoaxing wine
  • 1 tbsp light soy sauce
  • 1/2 cup sugar
  • 11/2 tbsp fish sauce
  • 1 tsp five spice powder
  • 1 tsp oil


Place all the ingredients in a mixing bowl. Mix with a fork vigorously in one direction until a gluey paste is formed.

Cover and leave in the fridge overnight.

Place meat on a large parchment paper. Roll out on a plastic sheet thinly. You may use clingfilm so the meat won't stick on the rolling pin.

Sun until the meat is easily lifted. Cut into pieces and BBQ on a low heat on each side until brown. If prefer, you may also use your oven. Heat the oven on 125c and bake for about 20 minutes. Increase temperature to 180c and bake for about 20-30 minutes until the meat is golden brown.

Cool and cut into pieces.

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