HAPPY CHINESE NEW YEAR 2014 to everyone~
Wishing you all live in abundance and good health~Run like a Horse…..
I love bak kwa, chinese pork jerk.
This food is annually serve during chinese new year. I was grown up by eating this. Since young, I prefer the juicy pork jerk slice instead of dry version.
Until I learn this, I find it the higher percentage of fat in pork produces juicier and tender meat I prefer;leaner of the pork produces chewy pork jerk that less preferable to me.
This food is really pricy when back home. Now,I cannot find here in Sydney. During Chinese New Year, I can risk myself not to eat any cookies but I cannot live without these pork jerk.
Pork minced is marinaded for long ours and bring to grill under fire. I only can bake it. The flavour is top notch to me already. Everybody prefers different way of making this but I love these old classic flavour that never go out of style.
Remember, only once a year, so I really do go all out with my tummy. 😛
This yield 12 pieces for 2 trays size of 14″ X 11″
- 1kg minced pork ( try to get the part with higher content of fat,not the lean mince)
- 150g sugar
- 4 tbsp of honey
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp of chinese 5 spice powder
- 1 tbsp dark caramel sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp chinese rice wine ( or mirin )
1) Put all ingredients into a mixing bowl containing the 1 kg of mince pork. By using your hands, mix the meat becomes gluey and well combine. Keep in refrigerator for couple of hours or over night.
2)Line 2 separate baking trays with one layer of aluminium foil, then top up with another layer of baking paper.
3)Preheat the oven to 160C.
4)Take the minced pork out from fridge and spread half amount onto first tray with spatula or even with your hands, make sure it is spread thinly end evenly. Repeat the remaining amount onto the second baking tray.
5)Bake the first tray for 20 minutes at 160C until you can see some juices all over the tray, and the meat turned into lightly white which means its cooked. At this stage, you will see the pork shrink alot.
6)Remove the tray out from the oven, cut the meat into your desired shape by pizza cutter,scissors or knife. Increase the temperature into 240C.
7) Place the tray onto one level higher than middle rack. Grill one side at 240C for 10 minutes until you can see it caramelized to the way you want. Then, flip to another side and continued to grill for another 8-10 minutes until it is lightly burnt ( check how much caramelization you prefer: otherwise remove earlier if you prefer less burnt. I love mine pretty caramelized. )
8) Remove from oven once done and repeat the same method for the second tray. Remember to wait for 5 minutes for the oven temperature to start from 160C again.
9)Allow both trays cool completely and enjoy. ( at this stage, I can’t resist but to taste it now )
- When come to step 7, you might see alot of juices left in the tray, you can try pour it out and keep this at the end, and lightly brush onto your pork jerk if you want. The sauce is amazing to even drizzle over your rice if you can have plenty extra sauce left from your pork jerky.
- Always handle hot oven with care, wear hand gloves, because you might burnt yourself if you do not handle well.
- If you want even layer of pork,perhaps you can roll the pork layer with a layer of cling wrap on top of the pork, and roll it with your rolling pin. Then place the pork back to the prepared tray.
- I marinade my pork over night for stronger flavour. If you have not much time, keeping in fridge for few hours is enough too.
- Every oven acts differently, some only reach 230C maximum. So, you have to watch your oven closely when you are require to turn up the heat to maximum. Watch how much burnt you want to have for your pork jerk.
- When they ask for turning to 240C, you can set your oven to GRILL MODE to really grill your pork, otherwise keep it as both top and bottom heats.
Enjoy and wishing you all HAPPY CHINESE NEW YEAR 2014