Homemade Bak kwa (or rougan or 肉干or jerk pork).

Craving for Malaysian Bak kwa, which is now is a prohibited food to United Kingdom .However, the ready packed Bak kwa from the local shops is not as good as before, they have added lots of preservatives. Well, always think it is a super difficult task to make Bak kwa, saw people sweat to make them like satay under the sun in Malaysia. Till I met my best mates , her recipe is superb! I have added couple of tweaks, making them like mini pizza with different ingredients (eg black pepper). This is from my experience of  trying Hong Kong version of Bak kwa, they always add different ingredients to the Bak kwa

http://live2eatfoodie.blogspot.com/2011/01/chinese-new-year-goodies-bak-kwa.html

Ingredients:

• 2 boxes of 500grams mince pork
• 4 tablespoonfuls of oyster sauce
• 1/4 teaspoonful of baking soda power
• 2 teaspoonfuls of light soya sauce
• 2 drops of dark soya sauce
• half cup of brown sugar
• 1/2 teaspoonful of fish sauce
• Black pepper (optional)

Preparations:

1. Marinate the meat with the above ingredients for over night in a big bowl and leave in the fridge for overnight.
2. Lay foil on the cooking baking tray, scoop the meat mixture on top of the foil using fork. Spread around the tray and then cover with cling film. Use a chopping board to press the meat gently.
3. For black pepper version, sprinkle the black pepper on top of the mixture. (Optional)
4. Leave it in 80C oven for 45 minutes. After that turn the tempeture to 120C and leave it for 15 minutes.
5. This is the best part, grill it for 6 minutes on each sides. Make sure it turns into redish.
6. Leave it to cool down then cut into pieces.

My next steps..... thinking of making more different toppings :)