Bak Kwa (Long Yoke Korn

• Meat

  • 1 lb Pork

• Condiments

  • 1 tsp Fish sauce
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1/4 tsp Five-spice powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil

• Other

  • 1 tbsp Mui kwe lu ((chinese rice wine with rose

Found on rotinrice.com

Description

Directions

• Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
• Prepare 3 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in). Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling. Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat.
• Remove shrink wrap. Repeat with the other two sheets of parchment paper. The third sheet will be about half filled. Transfer to jelly roll pan and bake in a 250°F (120°C) oven for 15 minutes.
• The partially cooked meat should be nice and dry**. When it is cool enough to handle, cut pre-cooked meat into 6 slices.
• Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly. Remove from oven.
• Flip slices of meat over with a pair of thongs. Return pan to oven for another 5 minutes.
• Remove and cool completely on a wire rack.

Nutrition