Homemade Dried Sweet Meat (Bak Kwa)

Tested Recipe with Slight Adjustment Adapted from Agnes Chang

Homemade Dried Sweet Meat (Bak Kwa)


1 kg pork (80% lean, 20% fat), minced


2 tbsp light soy sauce

1 ½ tbsp fish sauce

1 tbsp vegetarian oyster sauce

2 tbsp Chinese rose wine

200g caster sugar

½ tsp ground white pepper

1/8 tsp five spice powder

½ tsp sesame oil

Preparation Instructions:

  1. Put minced meat into a mixing bowl, add all seasoning and mix well. Leave in the fridge overnight.
  2. Remove the marinated minced meat from the fridge, divide into 3 equal portion and set aside.
  3. Cut 3 pcs of parchment paper into 25 ½ cm square. Fold ¾ cm up from all sides and place on 3 pcs of baking sheet separately.
  4. Spread each portion of the marinated minced meat evenly into each 24cm square accordingly.
  5. Transfer the baking sheet into the oven using top, middle and lower rack.
  6. Bake at 100C for 3 hours or until it can be lifted up.
  7. Cut into 12cm square pieces. In total we will have 12 pieces, i.e. cut each 24cm square into 4 pieces.
  8. Arrange the minced meat pieces on a wire rack place on top of a roasting pan.
  9. Grill at 180C for 30 minutes, 200C for 15 minutes and 220C for 30 minutes or until golden brown on both sides.
  10. Remove from the oven, leave to cool completely before storing into an air-tight container. Remaining unused one to be kept in the fridge for later use.



One thought on “Homemade Dried Sweet Meat (Bak Kwa)

  1. Pingback: Bak Kwa Fried Rice | Marina's Kitchen

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