[ASMR] Bak Kwa 肉干 (Traditional Charcoal Method or Easy Pan Fry Method) | The Chinese New Year Series 

Since moving overseas, bak kwa is the one treat from home that I really miss. As a kid, a common breakfast used to be bak kwa sandwiched between buttered slices of white bread. I would eat piece after piece of these till my throat started to hurt. Bak kwa here tends to be really expensive, don't taste like the ones from home and they are often dry and tough. Luckily, it isn't too difficult to make bak kwa at home - it is way cheaper and is often just as tasty as the shopbought ones that you get in Singapore.
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Bak Kwa
Serves 4
500g minced pork belly
1 tablespoon soy
1 tablespoon kecap manis
1 tablespoon fish sauce
3/4 tablespoon oyster sauce
Pinch of five spice powder
Pinch of salt
Pinch of pepper
80g sugar
2 teaspoons dark soy sauce
2 teaspoons red yeast powder
Salt to taste, about 1 teaspoon
15x13” baking tray
1 ½ tablespoons honey
1 teaspoon hot water
1/ Mix well until it is sticky. Marinate for a few hours or overnight in the refrigerator.
2/ Roll it out on baking paper to a thickness of 1.5-2mm.
3/ Bake 15 minutes at 175C.
4/Cut into squares. Flip and bake for another 15 minutes.
5/ Brush with honey water or maltose.
6/ Cut into pieces and grill it on charcoal.
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