A friend of mine will never buy bak kwa from shop as her hubby only eats those her helper churned out. Each time, she will prepare a few kilos at one go. So during that period, you can see how she sun the meat to get the texture they loved. Pretty impressive but I have no determination to go through that process.
Checking through my journal, the last attempt was back in 2012! Wow that was definitely a long time ago.
After seeing my friend CS done it, I am a little more motivated this year as I just bought extra minced pork to prepare for another dish.
After seeing my friend CS done it, I am a little more motivated this year as I just bought extra minced pork to prepare for another dish.
So let's enjoy my Homemade Chilli Bak Kwa (Pork Jerky) 自制辣味猪肉干 for this Lunar New Year.
We like the spicy version so I added in chilli powder. Let's hope it will give some kicks to it. I also reduced the char siew sauce based on CS's advice.
I should have roll it more thinly. Next time, I will use my rolling pin gauge to do it. (I just read from Table for 2 or more, that hers is 4mm and she does not use rolling pin). Please see her blog for a comprehensive write up.
As for the taste, my family said it tasted more like lup cheong. I believe it has to do with the char siew sauce. Next attempt, I shall try Table for 2 or more's.
Adapted from Tony's recipe
Findings: The finished product weighs 365g with 500g minced
pork.
I should have roll it more thinly. Next time, I will use my rolling pin gauge to do it. (I just read from Table for 2 or more, that hers is 4mm and she does not use rolling pin). Please see her blog for a comprehensive write up.
As for the taste, my family said it tasted more like lup cheong. I believe it has to do with the char siew sauce. Next attempt, I shall try Table for 2 or more's.
Adapted from Tony's recipe
What you need:
500g minced pork
100g sugar
4g salt
4 tsp chilli powder
4g salt
4 tsp chilli powder
14g brandy wine
20g honey
20g char shao sauce
2 tsp fish sauce
2 tsp shao xing wine
Method:
Combine all marinate ingredients until well blended.
Add in minced pork and stir in one direction to work on the protein. It is ready when the sticky texture achieved.
Cover and chilled in the fridge overnight.
Preheat oven to 170°C.
Spread meat thinly and evenly on a baking pan lined with
parchment paper.
Bake for 20 mins.
Remove juice and cut meat into pieces.
Grill at 200°C for 5 mins and flip over to continue to grill
the other side for another 5 mins.
Transfer to cooling rack and cool completely before storing.
These look great, i love jerky in general and never had chili jerky, Thanks for the recipe!
ReplyDeleteGood to see you keeping yourself motivated. I want to try making this some day. Hubby already complaining that I spent too much time in the kitchen. LOL
ReplyDeleteEnjoy & have a fantastic CNY !
Blessings, Kristy