My husband can cook well, and so can my brother-in-law! He made us one of my favorite foods (probably in my top 5), bakkwa. It's Singaporean/Malaysian pork jerky. It was sooooo good! Thank you, Keith!
Ingredients:Ground pork - 1 lb
Brown sugar - 1/2 cup
White sugar - 1/2 cup
Soy sauce - 1 TBS
Oyster sauce - 1 TBS
Five spice powder - 1 tsp
White pepper - dash
Sesame oil - 1 TBS
Dark soy sauce - 1 TBS
(Paprika/Cayenne pepper - 1 TBS [optional for spicy kick])
Honey - 1/2 cup
Water - 3 TBS
|(Sorry, not very clear picture)|
- Mix the marinade in a bowl. Mix until all ingredients are integrated.
- In a larger bowl, mix the marinade and ground pork. Using your hands or Kitchenaid, mix it well.
- On a baking sheet, put parchment paper or silicon pad. Spread the meat mixture on the baking sheet until about 0.5mm in thickness (thinner the better).
- On a separate bowl, mix honey and water for the glaze. Set it aside.
|Mix the marinade together|
|Mix with the meat|
|Spread over baking sheet lined with parchment paper or silicon pad|
- Preheat the oven to 200 degrees F.
- Bake the thin-layered meat mixture in the oven for 45 minutes. Check after 30 minutes - make sure it's not burnt.
- Take out the meat from the oven, let it cool completely.
- Peel off from parchment paper or silicon pad. Cut in desired shapes & sizes.
- Heat the grill (or use BBQ charcoal grill) or broiler. Fry cut-up individual bah kwa and brush on the glaze as you grill (both sides). If it's cooking too fast, lower the heat or put on a different level (further away from the heat).
|Bakkwa out of the oven after 45 minutes|
|Cut in desired shapes|
|Honey/water glaze mix|
|My awesome brother-in-law brushing the glaze on bakkwa.|
- Let it cool a bit so it'll harden a bit.
- Eat it plain or with a toasted bread.
- It's so good, it'll be gone in a second! So make sure you keep some for yourself, too.
- You can use other ground meats (beef, chicken, turkey, etc)