This is my second time making this dish. I had changed slightly from my first one (you can find them in my earlier edition). The taste and flavor are slightly altered just a little bit but with chili powder. This year, I am trying to post my recipe earlier as I want to share with my friends and all the readers before Chinese New Year celebration arrive, this way, you can try this dish too.
2 pounds ground pork
1¼ tablespoons Chinese rice wine
¼ teaspoon Chinese five spice powder
1/8 teaspoon ground white pepper
1½ teaspoons salt
1¾ tablespoons light soy sauce
1¾ tablespoons oyster sauce
1¾ tablespoons seasoning sauce (optional)
2 teaspoons Chinese dark caramel sauce
1-2 teaspoons hot chili powder
3¾ tablespoons honey
1 cup raw sugar
Using a large mixing bowl, add in all the ingredients and mixing them in one direction until the mixture well combined. Keep blending and mixing until the meat mixture turns into a very gluey texture. Cover and leave in the refrigerator to chill for at least 4-6 hours but the best is overnight.
Preheat oven to 325°F.
Meanwhile, spread the marinated pork mixture very thinly (0.2”) onto a 13×13 inch baking tray (Total 2 trays). Transfer to the preheated oven and bake for about 20-25 minutes. Remove baking tray from oven and set the oven to broil temperature.
Let the baked pork to cool for a while and then cut the pork sheets into 4½ x 4½ inches or your desired sizes by using a sharp kitchen scissor or pizza cutter. When all are cut, place them back onto the baking trays and return to the oven and broil (grill) both sides until golden brown (each side about 5-7 minutes). Remove from oven and let them cool and serve. You could store the cooled grilled pork (Bak Kwa) in a air-tight container or in a Ziploc bag and freeze them in the freezer. If frozen, thawed first before reheat again.