Chinese dried bbq pork - bak kwa, long yoke, yoke gon .

Name: Chinese dried bbq pork - bak kwa, long yoke, yoke gon .
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: En
Ingredients: kitchen500g minced pork; 1 1/2 tablespoons fish sauce; 1 tablespoon Cheong Chan Thick Dark Soy Sauce; 1 tablespoon light soy sauce; 1 tablespoon kecap manis; 1 tablespoon Shaoxing wine; 1/2 cup sugar; 1 teaspoon 5 spice powder; 1 teaspoon oil

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Chinese Dried BBQ Pork - Bak Kwa, Long Yoke, Yoke Gon . - photo 2

Main Dish

4 servings

Very Easy

1 h 15 m

Ingredients

kitchen500g minced pork
1 1/2 tablespoons fish sauce
1 tablespoon Cheong Chan Thick Dark Soy Sauce
1 tablespoon light soy sauce
1 tablespoon kecap manis
1 tablespoon Shaoxing wine
1/2 cup sugar
1 teaspoon 5 spice powder
1 teaspoon oil

Preparation

Preparation25 min

Cook time50 min

Place all ingredients in a mixing bowl, use a pair of chopsticks or a fork and stir vigorously in one direction until a gluey paste is formed.
Cover and leave to marinate overnight in the fridge.
The next day:Pre-heat oven to 125°C.
Place meat on a large piece of parchment paper. Cover with clingfilm. Roll into a thin sheet.
Bake at 125°C for about 20 minutes.
Increase temperature to 180°C and bake for aout 20-30 minutes or until the sides are charred.
Keep a close watch, as it burns easily at this stage. Cool and cut into pieces.