Made Bak Kwa last Sunday but only posting it today. Kris, these pixs for you!
Taste wise, quite similar to the real thing but looks wise, they look like the real mckoy don't they? Got the recipe from Lily's blog. Thanks Lily!
The only changes I made to Lily's recipe was that I halved it to 500gm and halved the rest of the ingredients as well and then as I didn't have kam cho powder - omitted that and used Chinese rice wine instead as again I did not have the Rose wine.
1 kg ground pork
1 1/2 tbsp fish sauce
1 1/2 tbsp soya sauce
175 - 200 gm sugar (I used 150)
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp kam cho(licorice) powder
1/2 tsp white pepper
1 tsp msg(optional)
1 tbsp oil
2 tbsp rose wine
a big drop of red food coloring
Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good.
Turn oven to 150C.
Oil baking sheet, put a chinese bowl of marinated pork on baking sheet and try to spread meat as thinly as possible to cover the whole sheet.
Bake in oven for 10 mins or until firm to the touch.
Remove from oven and using a scissor cut meat into pieces.
Repeat (3) to (5)
Meat is now ready for grilling or wrapped in foil and freeze until needed.
On the grill - pixs are a bit dark as forgot to use the flash and too lazy to retake!