Bak Kwa Recipe: Quick and easy in the oven or on the BBQ grill
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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting Time5 minutesmins
Total Time30 minutesmins
Course: Appetizer, Snack
Cuisine: Chinese
Keyword: bak kwa, finger food
Servings: 4people
Calories: 280kcal
Ingredients
500gmminced pork (with fat, do not use lean mince)
1pinch5 spice powder
1.5tbspfish sauce
1tbspdark soy sauce
1/2tbsplight soy sauce
1tbspcooking wine (sweet sherry)
1/2cupsugar
2tbsphoney
Instructions
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.
Notes
This recipe scales up well.
While traditionally bak kwa is sold in large rectangular pieces, I find that baking them as circular discs helps it cook faster and reduces the amount of moisture lost in the baking process