BBQ Pork Slice (Bak Kwa)

Earlier this year, I wrote about Singapore BBQ Pork Slice which are available all year round and they are like pork jerky except that it has been barbecued.  It’s one of my favourite snacks.  Whenever I am in Singapore, I will buy at least 200g each time and finish it in no time!  They are sweet, chewy, meaty and delicious.  They are ready to be eaten and can be kept for a couple of days.  They are best consumed at room temperature rather than cold.

So now I decided to make some after I learned the recipe from a friend.

Ingredients:

• 500g pork mince
• 10 g black pepper
• 30 ml fish sauce
• 30 ml light soya sauce
• 30 ml shaoxin wine
• 45 ml dark soya sauce (can be omitted, this is for colouring)
• 60 g sugar
• Corn flour (to bind the meat)
• Honey for glazing

Method:

1. Marinate all the ingredients together for a couple of hours.

2. Roll out the tin foil and place the mince in the middle.  Then place cling film on top.  Roll it with a rolling pin about 1 mm thin.

3. Remove the cling film and brush it with honey.

4. Place it in the grill for 10 minutes along with the foil.  Then turn the meat over and brush it with honey and remove the foil before placing the meat on the grill rack.  Grill for 5 – 10 minutes.  Keep checking just in case it burns.

5. Slice it and enjoy!

I had made it slightly too thick and the pork slice is quite chewy.  So try to roll the meat as thin as possible.  This is my first time trying and I am very happy with the results.  It might not be as good as the one I get from Singapore but it’s not a bad substitute for now!