Finalized Bak Kwa

Quite an obvious delayed post on Bak Kwa since Chinese New Year had passed more than a month ago.
Anyway, this was the finalised version which tasted as good as the actual commercialised ones out there!
Tested and many tasted!! (For method 2b below) Satisfied!

I guessed this was the final form… 

My reference for different types of meat for Bak Kwa trial can be found here.

The second post on the more complicated version using dehydrator and smoking of Bak Kwa can be found

The finalised version (the picture above):


300g Minced Pork
1 tbs Thai Fish Sauce
1 tbs Light Soy Sauce
1 tsp Sesame Oil
120g Caster Sugar
1 drop of red food colouring
1) Marinated overnight (or a few hours, up to you)
2a)  Spread on tray, placed into the oven for 10 mins at 100 degrees. Flip over and place back into the over
       for another 10 minutes till a bit charred.
(Better Results)
2b)  After spreading on tray (your desired thickness), dehydrate using your dehydrator for 3 hours, medium
       heat about 55 degrees. (Want to dehydrate longer to remove more moisture also can.) After that, place
       it over a bamboo tray (for better results) and cook/smoke over charcoal, which is about 200 degrees 
       for up to an hour. Remember to oil your bamboo to prevent sticking. Grill on pan a while before serving.  

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