Monday, January 17, 2011

Bak Kua (Yoke Kon, Dried BBQ Pork) Recipe without Preservatives and Artificial Colouring

My homemade bak kua, don't have the looks and right texture but taste almost like the one available commercially!
This is my first attempt in making Bak Kua (Yoke Kon, Dried BBQ pork). I didn't get the texture right because I used lean meat instead of mixing it with at least 20% fats. Anyway, it is better to have this healthier version of bak kua! LOL! Another mistake I made is I didn't dry the meat and spices mixture properly before roasting them in the oven. Anyway, the final result turned out quite close to the real bak kua! ha ha ha! I spent around RM8 to make 9 pieces of bak kua! Worth it? Anyway, my main purpose is to try out this recipe for fun since Chinese New Year is around the corner.

Ingredients
Minced Pork or Chicken , 300 gms
Fish sauce, 1 teaspoon
Five spice powder, 1/2 teaspoon
Salt to taste
Soya sauce, 1 tablespoon
Rock Sugar, crushed, to taste or around 4 tablespoons
Red Colouring (optional), a few drops

Mix all the ingredients throughly. Leave it aside. Line baking tray with aluminium foil. Rub some vegetable oil over on the aluminium foil. Spread the meat mixture on the baking tray. Use the blunt part of the knife to gently cut the bak kua into nine pieces. Dry the meat in the fridge overnight. Rub the top part of the meat mixture with vegetable oil. Heat up oven at 180 Dec C and bake the bak kua for around 1 hour. If you do not want to dry the bak kua in the hot sun or fridge, you can actually roast it in the oven under low heat (100 Deg C) for one hour before turning up the heat to 180 Dec C to roast it for another 20 minutes.

17 comments:

Alice Law said...

Gosh~! You even make your own bak kua?!!! I started to wonder what else you don't know... such an incredible guy!O_o

wenn said...

i love it but i hv to buy it.

Caroline Ng May Ling said...

ohmy!! u can do it?! @.@ salute u! we all buying it so expensive summore. :(

wendyywy @ Table for 2..... or more said...

I just told myself today that I'm making this next year when I get a proper area to sun my stuff.

Long time never make yoke kon. More than 15 years!! But we used to grill it over charcoal, gets done pretty quick.

suituapui said...

Ah! Just in time for Chinese New Year! You need my mailing address? Here, snail mail worse than snail...you will have to send by poslaju! Muahahahaha!!!!

Christine said...

wow this looks interesting and good!

Somewhere in Singapore said...

For me, i also prefer lean meat, hehe...

Sheoh Yan said...

Omg! You made your own bak kua. Put me to shame now. I only know to eat bak kua.

Yvonne said...

After a few more tries, I think you can venture into bak kua business. It's a good business, especially during CNY. I'll be your loyal customer and give you full support :)

Small Kucing said...

Salute you! When going to open Bak Gua biz? Let me know and i'll buy from you

Wai Kitt said...

OMG!you made bak kua?!Order 500gm please!Homemade bak kua is the best gift during Chinese New Year!

MaryMoh said...

Whah....homemade bak kwa! I like that...no preservatives & o colouring. It's worth every penny.

Mei Teng said...

Somehow, the pork version always taste better than the chicken ones. A well-loved delicacy during CNY.

[SK] said...

WAH!!! you know how to make your own bak gua??!! that's amazing man, i really salute you~~

Pete said...

Hi Everyone, thank you for your support. I need to fine tune the recipe a few more times.....then maybe next year can see Bak Kua Chap Peteformation stalls all over KL....ha ha ha!

Mommy Ling said...

sometimes, appearance might not be good. Most important is the taste...after all nothing beats homemade foods

mNhL said...

without fats is good! U are simply amazing...bak gua also know how to make.

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