Bak kwa: Buy or bake?

Marinated meat ready to hit the oven

Bak kwa or pork jerky is a staple for Chinese New Year. And without fail, the price of this yummy honey-glazed grilled meat will increase as the festive season approaches.

The reason given by the sellers is that ingredients and manpower costs escalate during this period. Point taken but the increase can make the product prohibitively expensive at S$68 per kg from my favourite store. This high price is especially more of a concern in such turbulent times.

With that in mind and inspired by some posts on home-made bak kwa, I decided to check out some recipes on YouTube to explore the possibility of making my own.

After watching a few videos, the process looks surprisingly easy. My mind was made up as the risk seems low. After all, if the end product is not nice, it won’t cost me much either.

Virgin attempt

My attempt is based on this clip, which is really easy to follow. Plus, I’ve got all the ingredients listed in that clip at home, except for the minced pork.

All that’s needed to bake your own bak kwa

Having read in another recipe that they added five spice powder, I opted to include that too. Another online recipe suggested adding fermented tofu, which I didn’t because there’s none in my kitchen.

Once all of the above has been mixed together, it’s a matter of letting the marinated meat set for four hours. I left it overnight as I didn’t want to cook past midnight.

The baking process was relatively straightforward. Pop the meat into the oven, take it out to slather a layer of honey water, then baste both sides. You can find the process in the YouTube link mentioned above or any other clip online.

Looks like the real thing

Then comes the most important part — taste test. The entire family loves it! OK, there’s definitely room for improvement in terms of thickness and texture but the taste is just right. I had cut down on the sugar after sizing up the recommended sugar amount and the honey water coating.

Our conclusion is that we will skip buying and bake our own this year. With all the ingredients already available at home, I only had to buy the minced pork, which cost S$12 per kg. The total cost, minus labour, was about S$15.

Weighing this cost against the hefy price from the traditional shops, we will experiment with other ingredients and cooking processes further so that our family and friends can taste something different this Chinese New Year.

Verdict

Taste: πŸ‘πŸ‘πŸ‘πŸ‘

Texture: πŸ‘πŸ‘πŸ‘

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