Dried BBQ Pork

Normally we will having this dried BBQ pork slice on festival like Chinese New Year or Mid Autumn Festival. Brought as a gift giving to relatives and friends. Everyone will love it..so tasty and delicious. 
But what we can get it here is from a pack with a very small slice, maybe 6 or 7 small slice in a pack and so expensive. 
Then I'm try to make it on this Chinese New Year. Result is good and delicious, the monsters have it on breakfast with some pork floss, cucumber and ketchup.

Adapted from: Pig Pig's Corner and Nasi Lemak Lover
(minor changes by monsterandsharkkitchen)


750 gm minced pork (at least 10% fat)
1 to 2 tablespoon dark soy sauce (depend how darker color you prefer)
1 tablespoon light soy sauce
2 tablespoon oyster sauce
1 tablespoon chinese rice wine

1 tablespoon fish sauce
3/4 cup sugar
1 tablespoon five spice powder
A dash of white pepper
2 tablespoon honey
1 tablespoon oil

Method:

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Very important to stir till gluey otherwise meat will break out. Cover and leave to marinate overnight in the fridge.
2. Spread the marinated minced pork thinly onto the baking tray with greaseproof paper. Cover with clingfilm so the meat won't stick to your fingers. (using fingers to spread) . About 2mm thick (if too thin will easily burns) My first attempt is using rolling pin but I'm prefer using fingers the result is better. 
3. Bake at pre-heated oven at 140C(fan) for 10 to 15 minutes. Remove from oven. Increase the oven temperature to 220C(fan).
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 220C for 8 to 10 minutes (depend your oven , keep a close watch, as it burns easily at this stage. Remove from oven, flip over another side, and grill for 5 to 7 minutes or until golden brown with slight burnt. Also keep a close watch, as it burns easily.
6. Let it cool and enjoy! 

Notes from

Nasi Lemak Lover - you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better.

At Stage 4