make your own bak kwa

Ingredients:

500g minced pork
100g or 1/2 cup caster sugar
2 tbsp fish sauce
1 tbsp rice wine
1/4 tsp five-spice powder
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp salt
A few drops of red food colouring


Method:
1. Mix all the ingredients except for the pork in a large bowl until the sugar dissolves. Add the minced pork and marinate for at least 2 hours (or overnight if you wish).
2. Preheat the oven to 100C/210F. Grease two baking trays.
3. Spread the marinated minced pork thinly onto the baking trays, approximately 0.5cm or thinner.
4. Place the baking trays in the oven, either on the same shelf if your oven is big enough or on two different levels. Dry the mixture for 50-60 minutes with the oven door ajar. Switch the baking trays halfway through if they are on different levels.
5. When done, the mixture will be semi-dry (some liquid from the marinade may appear around the pork) and the pork will shrink slightly away from the edges of the baking trays. Remove carefully from the trays and cut into smaller squares or rectangles as you wish.Place in a sealed container and store in the fridge until required.
6. Cook the bak kwa in a toaster oven or under a medium grill/broiler, about 3-4 minutes on each side. It should sizzle and caramelise nicely; make sure the edges do not become charred

baoyun