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| 5/6/2003 |
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Bak Kua (Dried Meat Squares) Recipe by Amy Beh
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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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