Simple Steps To Homemade Bak Kwa (Chinese Pork Jerky)

CNY MODE IS ON!  Or should I say I made History yesterday?  LOL...

This year Reanaclaire's cooking and baking seem to be in full blast, mainly inspired by reading too many FB's posts on food for CNY and secondly, motivation and encouragement from my friend who is so patient to teach me step by step.  Knowing Reanaclaire who is an amateur, my friend took the trouble to get everything ready for me, I just have to go to her house, knocked on her door, put on an "apron" and the class is on!

Lesson:  Grilled Dried Meat AKA Bak Kwa (Chinese Pork Jerky)

Started off with 450 gm of minced meat, 100gm of brown sugar, 

1 tbsp light soy sauce, 

1 tbsp Chinese rice wine, 

1 tbsp oyster sauce, 

2 tbsp honey,

1/4 tsp black sauce,

1/2 tsp fish sauce, (optional)

dash of five spice powder, 

salt to taste

dash of pepper

Mix the sauce and meat together till they turn gluey (kau-kau)

Marinate for at least one to two hours... or more...

Spread them on the baking pan..

Preheat oven at 160 degrees (depending on oven size)

 and bake for 15 minutes...

When slightly cooled, cut to the preferred size....

And into the oven again for another 10 minutes at 240 degrees.....

Then flip them over and bake for another 10 minutes.... 

till the sauce is absorbed and brownish in colour.... 

My 450gms of meat ended in these 9 pieces only... 

The moist part is not so much from the "fats" but more from the sauce.... 

Really moist and soft.... 

I have never eaten such juicy Bak Kwa.... 

Finished three pieces already.... 

This is just my first trial run... 

Will definitely grill more in the coming days...

Provided the "Motivation Mode" is still on!

Thank you, Nancy for teaching me step by step...

My first successful Chinese Pork Jerky.... 

Really appreciate all you have done!

Now... I am wondering.. 

Would I be able to do these on my own the second time???

LOL....