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Bak Kua (Dried Meat Squares)

  Recipe by Amy Beh

 Cuisine Chinese      Recipes   Restaurants
 Type of Dish Appetizers & Snacks
 Cooking Method Grill
 
Ingredients
  • 600g lean boneless pork (shoulder part), partially frozen the meat for easy slicing

    (A):
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 tbsp honey
  • 2 tbsp Chinese rice wine
  • 1 tsp Chinese five-spice powder
  • 1 tbsp soy sauce
  • A dash of pepper
  • A dash of monosodium glutamate

    Method
    Cut meat against grain to 0.3cm thickness. Combine (A) in a mixing bowl. Marinate meat slices in mixture for 24 hours in the refrigerator.

    Press soaked meat slices side by side in a lightly oiled bamboo tray. Place tray out in the sun to dry for a whole day, turning occasionally. The pieces of meat should be about 70% dry and slightly moist.

    Grill each piece over a barbecue pit or bake at 200 degrees C on a grill until brown. Baste in oil till crisp but not burnt.

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