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.