Approx. 24 pieces (serves 4) | sides | finger food
My earliest memories of this savoury, slightly sweet, sticky and aromatic snack is embedded with all the sights and smells of the season, bright red clothes, fire crackers, red packets, loud lion dances.
This traditional, extremely moreish snack of barbecued minced pork is usually served and eaten during Chinese New Year.
Typically formed as large rectangular pieces, grilled on a open barbecue, Bak Kwa is part of the array of gifts that are usually exchanged in the days and weeks leading up to Chinese New Year.
Here in this recipe, I’ve found that shaping them in to smaller circular discs help them cook faster and dry out less.
If preferred, it is possible to par-cook these and finish them off on the barbecue.
Bak Kwa Recipe: Quick and easy in the oven or on the BBQ grill
- 500 gm minced pork (with fat, do not use lean mince)
- 1 pinch 5 spice powder
- 1.5 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp light soy sauce
- 1 tbsp cooking wine (sweet sherry)
- 1/2 cup sugar
- 2 tbsp honey
- Pre-heat oven to 180 degrees Celsius.
- Place minced pork in a large mixing bowl.
- Add in all the seasoning.
- Using a pair of chopsticks, stir in a circular direction until minced meat becomes ‘gluey’. The seasoning will be all mixed in.
- Line two baking sheets with parchment paper.
- Using two spoons, spoon the meat mixture in to balls on to the baking sheet.
- Flatten into small circular discs approximately 6 cm in diameter and 5 mm (1/2 cm) thick.
- Bake for approximately 15 to 20 minutes.