Since moving overseas, bak kwa is the one treat from home that I really miss. As a kid, a common breakfast used to be bak kwa sandwiched between buttered slices of white bread. I would eat piece after piece of these till my throat started to hurt. Bak kwa here tends to be really expensive, don’t taste like the ones from home and they are often dry and tough. Luckily, it isn’t too difficult to make bak kwa at home – it is way cheaper and is often just as tasty as the shopbought ones that you get in Singapore.
500g minced pork belly
1T kecap manis
1T fish sauce
3/4 T oyster sauce
Pinch of five spice powder
Pinch of salt
Pinch of pepper
2 tsp dark soy sauce
2 tsp red yeast powder (optional, for colour)
Salt to taste, about 1 tsp
15″x13” baking tray
2 tablespoons maltose
2 tablespoons hot water
1/ Mix everything except the maltose and water well until it is sticky.
2/ Roll it out between baking paper on the baking tray, about 6mm thickness.
3/ Bake 15 minutes in a preheated 175C oven.
4/ Cut into squares, rectangles or coins. Bake another 15min.
5/ Cool slightly. Mix together the maltose and hot water and brush the slices on both sides.
6/ Grill over charcoal or pan fry in a dry pan until nicely charred.