Home make bak kwa 肉干 - By Fiona Lau

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q 
Recipe credit to Hii Chai Fung
Homemade bak kwa (肉干)
Modified Ingredients by Fiona Lau
1 kg fresh minced pork
3 Tablespoons oyster sauce
4 Tablespoons soy sauce
1½ tbsp dark soy sauce
3 tbsp fish sauce   
raw sugar -180gm
Hua Diao wine -2 tablespoons
1 tsp red yeast powder - for coloring (can omit )
½ tbsp White or Black Pepper 
1/2 tbs five spice powder
2 - 3 tbs maltose / honey ( for glazing )

Directions:
1. Combine all ingredients above in a bowl and mix them evenly well combine. 

2. Set covered with the lids, and let sit in the fridge for at least 8 hours or overnight will be good

3. baking pan line with  Non Stick Cooking Liner, add the marinade pork covered with pieces plastic   film roll a thin layer with what you need or you can adjust your own technique .

4. Place marinade pork minced on baking sheet. Set oven at 200°C temperature, bake 25min each side, Pour away the excess water which will look like the one shown in the picture.,

 after brown, and tender and glaze with maltose / honey roast again  for another 15 minutes each side.

5. Pork Jerky is done ! Set aside to cool, shape using scissor, into slices and serve. You can also Sprinkle some white sesame make it taste and looks better!

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
This is very presentable home-made rougan  肉干 for gifts to your love ones!

Enjoy and Happy baking with me Fiona Lau! Have a wonderful day! 2015

storage in the fridge can keep up to 14 days or more, and you can store it in the freezer can keep up to few months. Re-heat again, before serving..!

When you take out the pork jerky out from the fridge just re-heating in microwave for 30 seconds. For Freezer you can re-heating for about 1 to 2 minutes time.... Tadaaa

 Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q