Friday, January 12, 2018

Bak Kwa @ Yoke Gon @ Chinese Pork Jerky 猪肉干


I have been making these since I was a teen. For each Chinese New Year, my mom will order 4kg of minced pork from the butcher, get it sent to our home and I will be doing the marinating and sun drying. When mom comes back from work, she would start the charcoal grill and it's grilling time.

I haven't been making these for many many years, until a blogger's gathering 7 years ago. I tried to recall the ratio and the outcome was a bit too salty, maybe I got it wrong. Then, two years back, I tried to make it again. The taste was just right, but the colour was too dark due to the addition of just 1/2 Tbsp of dark caramel sauce. This time, I made it again and it was just nice. Sweet, sticky, not too salty and the colour was what I wanted.


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