Petitchef

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

Main Dish
4 servings
25 min
50 min
Very Easy

Ingredients

Number of serving: 4
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

  • 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.

Photos

Chinese Dried BBQ Pork - Bak Kwa, Long Yoke, Yoke Gon ., photo 1Chinese Dried BBQ Pork - Bak Kwa, Long Yoke, Yoke Gon ., photo 2




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