Bak kwa is an essential snack every Chinese New Year. We’re all too happy to indulge in one too many pieces, but have you ever wondered what’s the process behind bak kwa grilling?
This CNY season, local bak kwa brand Fragrance is offering a charcoal grill BBQ set, so we can all try some niu with our family and loved ones – grilling our own bak kwa at home!
For just S$28, you can purchase the DIY set which comprises a disposable instant BBQ pit, cooler bag and 500g of raw, signature, sliced tender bak kwa.
According to the brand, barbecuing your own bak kwa is easier than you think. Simply setup the BBQ grill by using the charcoals provided. Ensure the bak kwa is sizzling on one side before flipping it over to the other side!
Flipping the bak kwa frequently is essential to avoid burning or overcooking it. Overcooking the bak kwa will make it tough!
We love that Fragrance has come up with this DIY BBQ kit so that we can all learn about the art of grilling bak kwa. Fragrance has included 500g of their raw bak kwa in the DIY set, but we think that it's also a great opportunity to take it a step further and learn how to make your own bak kwa at home!
For one, you know exactly what goes into it, as you'll be omitting preservatives and colouring. You'll also be surprised at how easy making your own bak kwa actually is, considering the high prices that store-bought bak kwa usually beckons.
Not to mention, with this recipe you can have freshly made bak kwa all throughout the year! To achieve the smoky, delicious char that bak kwa is known for, you can make use of the charcoal grill from Fragrance, but an oven would also work just fine.
Here are the ingredients you'll need:
- 1 kg lean ground pork (at least 20% fat)
- 1 tbsp mei gui lu (Chinese rose wine)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1 1/2 tbsp fish sauce
- 1 tsp sesame oil
- 1/2 tsp ground pepper
- 200g sugar
- 2 tbsp oyster sauce
- red colouring optional
Ingredients for honey glaze:
- 1 1/2 tbsp honey
- 2 tbsp water
1. Mix all the bak kwa ingredients in a big bowl. Cover with a cling wrap and refrigerate overnight to allow meat to marinate thoroughly.
2. Place a large sheet of parchment paper on a flat surface and add half of the marinated meat onto it.
3. Cover the meat with another piece of parchment paper. Use a rolling pin (or wine bottle) to flatten and roll out the meat to get a thin, even layer.
4. Carefully transfer the meat onto a large baking tray. Remove the top layer of parchment paper and put the tray to bake in the oven at 150°C for 15 minutes.
5. Using a pair of kitchen scissors or pizza cutter, cut the meat into four large pieces.Try to drain off as much of the excess juice as possible and transfer the meat onto a wire rack.
6. Mix honey and water together to create a honey glaze. Using a brush, generously brush the honey glaze over one side of the meat.
8. Turn up the oven to 220°C and return the meat to the oven. Place it as the top rack of the oven to bake for three to five minutes, or until it starts to brown and char nicely.
9. Remove the bak kwa from the oven and flip over to the uncaramelized side. Brush with honey glaze and return to the top rack of the oven again.
10. Enjoy hot, or store in an airtight container. Best consumed within three days. Otherwise, store in freezer to extend shelf life, and steam or microwave it before consuming.
Check out this video for a visual guide!