To all those inspired to make your own bak kwa, I’ve got an update for you!!! I found another recipe that is MUCH better than the previous one! Of course, I couldn’t be bothered to find all the stated recipes, so to Bigheadmagicmad, I had to make slight revisions to your recipe… But it was great that I found your recipe…it definitely made the Bak Kwa a lot more similar to what you get outside!
Update: Homemade Bak Kwa
500g of Minced Pork (do not get those that are too fat…the fat burns really easily!)
3/4 tb fish sauce
slightly less than 1 tb light soya sauce
1/2 Cup of coarse sugar
1/16 ts 5 spiced powder
1/4 ts of cinnamon powder
1/4 ts of white pepper powder
3/4 ts of rose water
3/4 ts of hua tiao chiew
1/4 ts of corriander seeds powder
Few drops of red colouring
1/2 ts of dark soya sauce
Honey for brushing during the grilling
1. Mix all the ingredients except for the pork in a large bowl until the sugar dissolves. Add the minced pork and marinate overnight (this will allow the meat to absorb all the flavors from the ingredients).
2. Spread the marinated minced pork thinly onto a piece of aluminium foil. Note: If the meat is too thick, it feels like you’re eating pork chop, if it’s too thin, it tears really easily. So try to make it about 3mm in thickness…I know it’s challenging, I still haven’t got it perfect yet!)
3. Place the aluminium foil over a charcoal grill. You have to use the grill to get the same effect as what you do in the shops. It makes such a difference with the charred smell and taste. Note: Beware of the fire. The charcoal cannot be flamming – if the fire is too hot, it will burn the meat really quickly. The best fire is to have the charcoal glowing, but no flames should be seen. In the shops, the fire tends to be really big, but remember, they’ve already dried the minced pork. In our case, the pork has not been dried yet!
4. Once you are able to lift the entire sheet of semi-cooked minced pork from the aluminium foil, flip it over (removing the aluminium foil in the process) and brush a little honey over the sheet of semi-cooked minced pork. Keep flipping the sheet of minced pork from side-to-side (applying a litle honey to the meat each time you flip it) to prevent it from being burnt and charred.
5. When the sheet of minced pork has dried, consider it done!