Black Pepper Bak Kwa 黑胡椒肉干

I took great interest when I saw this recipe online - Black Pepper Bak Kwa. I've tried the normal Bak Kwa before from Sonia's blog. I thought it will be interesting to make a Black Pepper version. If there is a chilli version, I would very much want to try it too! The bak kwa is sweet and has a subtle black pepper taste. It is really nice, something different from the normal bak kwa. I will strongly encourage you to try if you are adventurous. I did some modification to the method to make it easier.

Recipe for Black Pepper Bak Kwa 黑胡椒肉干, adapted from Epicure Asia.

Ingredients:

1.5kg Minced pork (I use pork loin and ask the service staff to mince)

380g Sugar

5 tbsp Light soya sauce

5 tbsp Fish sauce

5 tbsp Hua Diao Jiu 花雕酒(Chinese cooking wine)

2 tbsp Black pepper, crushed

1 tsp Five-spice powder

½ tsp Red colouring powder (I omitted this)

½ tsp White pepper powder

½ cup Honey, diluted with 4 tbsp hot water to make a runny glaze

Method:

1. Combine the minced pork with all the ingredients (except honey) in a deep dish. Mix the ingredients in a circular motion until the red hue is even, about 15 minutes. The mixture should be of a slightly gluey consistency. Cover the dish with cling wrap and refrigerate for one day.

2. Using a fork, spread the meat mixture thinly (about 5mm).

3. Place the bak kwa in a preheated oven of 160°C for 15 mins. 

4. Remove and let it cool slightly. Then cut into desired shapes (squares or rectangles). Meanwhile, switch the oven to grill and turn the temperature to 220°C.

5. Brush with with honey and grill for 8 mins or until the edges start to char slightly and caramelised. Remove the tray from the oven, turn the meat over and brush with honey.

6. Continue to grill for another 8 mins. Remove and let it cool completely before serving.

I'm submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (January 2014) hosted by Food Playground.