BAK KWA - using a wok

Ingredients :
500g minced pork (fatty Wu Hua Rou)
150g castor sugar
1/2 tsp salt
1tbsp chinese rose wine (very important)
3/4 tbsp light soya sauce

Method :
Use a cake mixer to blend the above ingredients into fishball paste lookalike. approx.2-3mins.
Leave in refrigerator for 1hour. Divide the mixture into 3-4 section.

Put each section into a plastic ball and roll into the thickness you like.


After rolling stack on each other and leave in the refrigerator until you dry them individually. Leaving them in the refrigerator will slightly harden it and for easy removal.

Transfer onto baking paper.

• Prepare a wok, put in the wire rack, put in the baking paper with bak kwa then turn on the fire to the smallest flame. This method will simulate sunlight and dry the bak kwa in approx. 2 hours.
• You can cover the wok slightly to prevent flies.
• Check the bak kwa every 10-15 mins by touching the wok.
• If it is too hot, off the fire. Then continue when it cool down.
• After approx. 30-40mins the top is slightly dry, overturn the meat and continue and dry the other side.
• If the meat can be lifted up, remove the baking paper and continue to dry meat directly on the wire rack. The meat wouldn't shrink too much.
• PLEASE NOT THAT IF JUICE LEAK OUT OF THE MEAT MEANS THAT THE TEMPERATURE IS TOO HOT. IT WILL BECOME STEAMED MEAT PATTY.

• When you are satisfied with the dryness.Turn off the heat and cool down completely. Store in refrigerator for one day or in freezer until you are ready to cook it over high heat.
• To have juicy and succulent bak kwa, glaze with water while grilling

P.S.

Bak Kwa can be shape into rounds if putting in the plastic bag a hassle. Same method applies but square shape is for better presentation.