VIDEO RECIPE: Step-by-step guide to making bak kwa at home

Photography Winston Chuang Art Direction & Styling Nikki Ho

Recipe by Eve Ng, founder of Better Butter

Serves 8-10

INGREDIENTS

450g minced pork

100g castor sugar

1½ tbsp light soya sauce

½ tbsp fish sauce

1 tbsp oyster sauce

1 tsp kecap manis* (Indonesian sweet soya sauce)

1 tbsp hua diao jiu (Chinese cooking wine)

¼ tsp five spice powder*

¾ tsp salt

2 tbsp honey

A dash of pepper

*Available at the condiments aisle of major supermarkets.

DIRECTIONS

1. Mix all the ingredients in a bowl until well combined. The mixture should be a bit gooey, so that the meat does not fall apart during cooking.

2. Cover the bowl with cling wrap and chill for at least 4 hours.

3. Preheat an oven to 160 deg C. Line a baking pan with baking paper or aluminium foil. Use a spatula or the back of a spoon to spread the minced pork evenly to a 0.25cm thickness. Do this over three or four batches, depending on the size of your pan.

4. Bake for 15min. The bak kwa should be cooked, but not charred. Remove the pan from the oven. Increase the oven temperature to 220 deg C.

5. Meanwhile, flip over the bak kwa, then use a pizza cutter or scissors to cut it into your desired shape and size.

6. Bake for another 7min until the bak kwa is golden brown and slightly charred at the sides.