Make Chinese New Year even more meaningful by serving your guests with home-made Bak Kwa, the Chinese version of barbecued pork jerky. Our recipe is very tender, highly glossy and has a nice substantial bite. Try making it yourself!
Wash the pork and cut into chunks before mincing it with cleaver or a food processor.
Place the minced meat into a big bowl, then add in salt, sugar and maltose and mix it well with a pair of chopsticks.
Add the rest of the marinade ingredients to the meat and stir, preferably in one direction until the meat is sticky.
Wrap the bowl with cling film and leave it in the fridge for 8 hours or overnight.
Preheat the oven at 160°C, and line a rectangular tray (35cm x 18cm x 2cm) with baking paper.
Remove the meat from the refrigerator and give it another stir. Place half the meat on the baking tray.
Lightly grease your hand with some cooking oil and flatten the meat on the tray evenly with your hand.
Cover the meat with another sheet of baking paper, then use the rolling pin to spread the meat out in the tray evenly to around 2mm thickness. Then gently remove the top layer of baking paper.
Place the tray on the middle rack of the oven to bake for 15 minutes.
Remove the bak kwa and cut into squares using a pizza cutter or kitchen scissors. Meanwhile, preheat the oven at 240°C using only the top fire.
For the glazing liquid, melt the maltose in the hot water and mix well. Then brush the maltose syrup over the bak kwa.
Arrange the bak kwa squares on a metal rack. Place on the top shelf of the oven and grill for 4-5 minutes at 240°C using only the top fire until the bak kwa is caramelized and lightly charred. Make sure you place a drip tray at the bottom.
Turn the bak kwa over and repeat on the glazing and grilling steps on the other side.
Store at room temperature for 2-3 days or in the fridge for up to 3 weeks. To serve, warm up the bak kwa in a small oven for a few minutes until it turns glossy.
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