Savour Good Bak Kwa with Pork Shoulder


8 slices of pork shoulder butt


1.1/2  tablespoon Gula Melaka

1 tablespoon Maggi Seasoning

1 tablespoon Sherry Cooking Wine

1.1/2 tablespoons XO Fish Sauce

1 tablespoon Hoisin Sauce

2 tablespoons Cooking Honey

1 teaspoon Five Spice Powder

3/4 teaspoon Sea Salt

A small drop of colouring

Dash of grounded white pepper


Lightly pound each piece of pork with the meat mallet

In a metal mixing bowl, add the meat slices and the marinade together.

Ensure each piece of pork is thoroughly coated with the marinade.

Cover the mixing bowl with a cling wrap and refrigerate for at least two hours.

Preheat oven at 180 degrees.

Place the marinated pork slices in a non stick baking paper in the baking tray.

Cook for 15 minutes.

Before cooking the other side of the meat, make sure to remove excess water from the baking tray.

Thereafter, flip over to the other side and cook at the same temperature and timing.


Let the baked Bak Kwa rest on the grilling tray for 10 minutes.

Brush eat piece of Bak Kwa with cooking honey.

Grill for 10 minutes at 160 degrees C,  placing the grilling tray at the second level of the oven.

You may need to adjust the timer if  you wish the Bak Kwa to be charred.

Repeat the same process for the other side of the Bak Kwa.

Remove Bak Kwa from the grilling tray to cool and place on paper hand towel to drain excess oil fats from the pork.

Now the Bak Kwa is ready to serve.

For more glazed and sweetness, you can brush another layer of cooking honey over each piece.

You can also store them into a air tight bottle for snacky time.

Serve your special Chinese New Year guests welcoming the Year of the Goat with High Class Bak Kwa.


Here’s a tim sum dish you may want to try.


Home Made Bak Kwa or Barbeque Sweet Meat Fragrant Jerky

Home Made Bak Kwa or Barbeque Sweet Meat Fragrant Jerky


Half kilo of minced pork (2 trays of 6 standard size Bak Kwa)


1 tablespoon of XO fish sauce
1 tablespoon of Superior Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hao Tiao Chiew)
Half cup of coarse sugar
Half teaspoon of Kecap Manis
2 small drops of red food colouring
Half tablespoon of Five Spice Powder


Mix all the above seasoning together.
In a large mixing bowl, all the minced pork and mixed with the seasonings thoroughly using a fork in one direction until the minced meat becomes gluey.

Wrap the seasoned meat in cling wrap and refrigerate for at least half an hour.
Put the parchment paper with minced meat, on a baking tray.
Place a fibre baking sheet over the meat and use a rolling pin to spread the meat evenly to form a rectangle.

Never use aluminium foil as it will stick

Do the same for the rest until all the meat are used up.
Make sure that the size of the rectangle fits the baking tray.

Bake in preheated oven at 160 degree Celsius for 20minutes.
Remove from oven. Increase the oven temperature to 200 degrees Celsius.

As long as the meat is firm to touch and does not break easily when handled, it is done.
Wait to slightly cool, cut into square pieces or shape.

Place them in the same baking tray.
Grill (top heat only) one side at 240 degree Celsius for 5 to 10 minutes depending on the thickness of the meat.

Flip over another side, at same temperature 240 degree Celsius grill until golden brown with slight burnt.

Remove from oven and transfer to serving plate.

Notes and Tips:

Half kilo of minced pork will be able to spilt into 2 portions.
One portion can make 6 pieces of standard Bak Kwa.
Ensure that the meat is compressed firmly before baking.
Brush each piece of the Bak Kwa with some honey for a shining glaze.
These Bak Kwa does not have preservatives, therefore it is better to keep them in an airtight Lock and Lock container in the fridge with sheets of parchment paper between each slice of Bak Kwa.
When needed, reheat Bak Kwa in grill or microwave.
If you are using the oven, remember to line your tray before grilling for easy cleaning up.