Homemade Bak Kwa - 11 November 2014

I've been wanting to try making my own bak kwa since Chinese New Year after seeing lots of bakers sharing theirs.  And I am glad I finally did!  I almost got mine burnt during the last 7 minutes of baking.    So it is important that we constantly check during the high temperature baking.  Despite the bak kwa being on the sweet side, I am quite pleased with the results!  Thanks to Angela Seah Thulin for sharing this yummy recipe!  :)       

Ingredients 

450g minced pork (with at least 10% fats) 

100g sugar (will reduce on next try) 

1 tbsp light soya sauce 

½ tbsp hua tiao jiu 

½ tbsp fish sauce (optional) 

1 tbsp oyster sauce 

½ tsp kecap manis (I used dark caramel sauce) 

1/8 tsp five-spice powder (I did not add because I don't have it) 

½ tsp salt 

2 tbsp honey (maltose will stick) 

Dash of pepper 

Method 

1. Put all ingredients in a bowl and mix them together with a pair of chopsticks.  Stir mixture in one direction until it becomes gluey.  Store in the fridge for several hours or overnight. 
2. Spread the marinated minced pork thinly onto the baking tray with a spoon/fingers. 
3. Bake at pre-heated oven at 160 degree celcius for 15-20min.  Remove from oven and increase oven temperature to 240 degree Celsius now. 
4. Wait for it to slightly cool before cutting them into desired size and shape with a scissor or knife.  Place it back onto the baking tray. 
5. Grill (top heat) one side at 240 degree Celsius for 10 mins.  Remove and flip over to the other side.  Put it back into the oven when the oven reaches 240 degree celcius, grill for 7 mins or until golden brown with slight burnt at the sides.  PLS WATCH OUT as it will char very soon (mine start charring at 4mins). 
6. Once done, let it cool. 

* You may store bak kwa (at point 4) in the freezer for later consumption.  Deforst and grill (point 5) before serving.  It will taste better if you charcoal grill it. 

Update:
Made another batch using the same recipe with 5 spice powder this round.  However, I prefer to omit next round.