Black pepper bak kwa
Prep time 20 minutes + 1 day (marinating time)
Cook time 1 hour
1.5kg minced pork
5 tbsp light soya sauce
5 tbsp fish sauce
5 tbsp hua diao jiu (Chinese cooking wine)
2 tbsp black pepper, crushed
1 tsp five-spice powder
½ tsp red colouring powder
½ tsp white pepper powder
½ cup honey, diluted with 4 tbsp hot water to make a runny glaze
- Combine the minced pork with all the ingredients (except honey) in a deep dish. Mix the ingredients in a circular motion until the red hue is even, about 15 minutes. The mixture should be of a slightly gluey consistency. Cover the dish with cling wrap and refrigerate for one day.
- With a rolling pin, spread the meat mixture thinly (about 5mm) in between two pieces of parchment paper. Place the bak kwa in a 70°C dehydrator for 8 hours to dry, or a 180°C open-door oven for 30 minutes.
- Cut the meat into desired shapes, either with a round mould for coins, or sliced into squares. Brush both sides with honey and cook over a hot grill for 4-5 minutes until the edges start to char slightly.