We do not have the luxury to drive 10mins to the bakkwa shop to buy it for CNY.
In fact, i started making this because Shawn loves bakkwa so much,
he keep this stash on his top shelf.
Anyway, i felt it was healthier making my own bakkwa cause at least i know whats inside.
Everything is laced with preservatives these days, its just better to make them ourselves.
Usually bakkwa is flame grilled but i do not have bbq stove here so i bake them. Trust me when i say they taste just as good but if you like the smokey flavor, you can flame grill them at the final step after you glaze them.
Makes 8 slices
Ingredients
500g minced pork
150g brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp mirin
3 tbsp shaoxing wine
2 tbsp five spice powder
3tbsp chili oil ( optional )
Honey for glazing
In a big bowl, mix everything together except honey. The honey will be used for glazing in the last step.
Keep mixing until the meat has a slight sticky texture.
Cover the meat using cling clingwrap and keep it refrigerated overnight.
Preheat the oven to 250°F or 120°C
On a parchment paper, spread the meat out in individual pieces of 10cm by 10cm.
I like them slightly thicker so i do not use a pin to roll it flat but if you do, cover it with a cling rap and roll it out.
for me, i just use a fork to press and shape them.
put it in the oven for 10mins and then flip it over and bake for another 10mins.
( i like slightly juicier bakkwa but juicy means they don't keep so well. if you want them to keep longer, although they will definitely be finished within minutes of being ready.. bake them for 15mins on each side )
Glaze generously with honey.
At this stage, you can have them barbecued over a flame.
Turn the oven up to 500°F or 260°C
and bake for about 8minutes on each side or until slightly charred at the edges.
Happy Chinese New Year and
Bon Appetite!
Makes 8 slices
Ingredients
500g minced pork
150g brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp mirin
3 tbsp shaoxing wine
2 tbsp five spice powder
3tbsp chili oil ( optional )
Honey for glazing
In a big bowl, mix everything together except honey. The honey will be used for glazing in the last step.
Keep mixing until the meat has a slight sticky texture.
Cover the meat using cling clingwrap and keep it refrigerated overnight.
Preheat the oven to 250°F or 120°C
On a parchment paper, spread the meat out in individual pieces of 10cm by 10cm.
I like them slightly thicker so i do not use a pin to roll it flat but if you do, cover it with a cling rap and roll it out.
for me, i just use a fork to press and shape them.
put it in the oven for 10mins and then flip it over and bake for another 10mins.
( i like slightly juicier bakkwa but juicy means they don't keep so well. if you want them to keep longer, although they will definitely be finished within minutes of being ready.. bake them for 15mins on each side )
Glaze generously with honey.
At this stage, you can have them barbecued over a flame.
Turn the oven up to 500°F or 260°C
and bake for about 8minutes on each side or until slightly charred at the edges.
Happy Chinese New Year and
Bon Appetite!
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