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.