Bak Kwa/Rou Gan - The Other Chinese Barbecued Pork

I've not been blogging too much recently, trying to save my posts for recipes that are really worthy of publishing.  I finally found one in this wonderful dish and then, literally as it was in the fridge marinating, fellow blogger and recent acquaintance From Chopstix to Steaknives goes and blogs the exact same recipe.  It seems I'm not the only one with obscure little Malaysian cookbooks to pilfer recipes from and post on the web.

After cooking and eating and the girlfriend describing it as 'the best thing you've cooked since I've known you' (which spans 8 years) I have to go through with the post though.  Also the cookbook calls for the meat to be dried in the sun till at 70% weight before being barbecued and as both us bloggers are currently London based, and January London based at that, we've had to figure out our own ways to cook it, which differ.  It's up to you to see which one you prefer.

I first encountered this pork in Singapore where the street vendors quickly cook the thin sheets over charcoal.  The sugar caramelises, combining with the smoke and fat into a most enticing aroma that lingers in the air.  The same pork is all over Kuala Lumpur too, where a yellow and red fronted chain sells it both fresh and in packs, even down to little individually wrapped bite-size pieces. I discovered very quickly that this sweet, salty and chewy pork is very much like crack in its addictiveness, big bags disappeared as if there was a whole in the bottom.  Searching the floor it was clear the only place it had fallen was down my throat though. 

For some reason I'd never thought about making it until last week when I looked through said cookbook and the recipe sat before me.  Whilst I couldn't dry it in the sun I thought a low oven may help and so cracked on.  I'm glad I did as it somehow hardly suffers from the lack of cooking over charcoal, first bite and I was instantly back in KL, even down to the lovely cool air-conditioning - although that may well just have been London in January.

Bak Kwa - Chinese Barbecued Pork - Recipe

Makes 8 pieces, so you probably want to double or triple the recipe

300gr pork mince

90gr caster sugar

1/2 TB fish sauce

Scant 1/2 TB oyster sauce

Pinch of bicarb of soda

1/2 ts light soy

1 TB rice wine

Method

Mix all the ingredients and leave in the fridge overnight.

Cut a sheet of greaseproof paper to fit in a standard (35cm-ish wide) baking tray then place the pork on top, patting out well with your hands.  Lay a sheet of clingfilm on top then roll the pork out with a rolling pin until it is maybe 5mm thick, at which point it should pretty much cover the paper.

Slide the paper onto the baking tray and dry the pork in an 80C fan-oven for 45 minutes.

Remove, cut the pork into 8 and then place on the rack of a grill pan, so air can circulate around it for the final cooking.

Turn the oven up to 200C and cook the pork for 10 - 12 minutes, turning once, until is reddish-brown and starting to char around the edges.

Leave to cool for a few minutes then demolish in its entirety in 5 minutes flat.

Comments

[Sharmila]

Oh man, that looks good. Too many seriously moreish recipes on here at the moment! I first encountered this in Singapore too.

[Kavey]

Can't you start making this and become a London-roving dealer? I'd buy some off you! Quiet like, in a dark alley...

[sunflower]

I made some too. Recipe quite different from yours. See blog.

[Jackie B]

so this is how they make bak kwa, never knew.. awesome!

[Joshua Armstrong]

Sharmila - the blog has been rather heavy on unhealthy but moreish things recently

Kavey - it's definitely something London's lacking. Maybe a cart is needed.

Sunflower - cure aside they're not too different. I was surprised how cured mine tasted, the salt must work quickly on the tiny bits of meat

Jackie B - recipe-wise it is, although this method is born out of necessity rather than tradition

[Heavenwildfleur]

this is great. i brought back 1kg of it from singapore for chinese new year :) still slowly rationing it. Once i finish that i'll be all over this recipe. thanks for sharing!

[Joshua Armstrong]

You've got strong willpower.

As someone that's had it recently you'll have to let me know how it compares. My memories of the real stuff are 18 months old now.

[Lizzie]

I guess there'll be a load more blog posts on this as we come up to Chinese new year... I am definitely making it. I loved snacking on it as a kid.

[Joshua Armstrong]

I didn't realise it was a CNY thing when I made it but seems like I timed my making of it well.

[[email protected]]

Have to resist eating it all in one go....LOL!! Can't believe that we can make our own Bak Kwa now....they are sooo addictive!
I'm poring through to see what else I might make from the book! Actually, I should probably check out what other books you have....=)

[Joshua Armstrong]

There's a nice Taiwanese fried prawn thing near the back (minced prawn in breadcrumbs) and the fried radish cakes are good too.

I'll try and remember to make a list/take a photo of my MY cookbooks and email it to you. I don't have many, maybe 15 I've bought in my travels. I have an Indonesian one and a few Chinese ones too, but they're in Malay & Chinese so I can't read them and have to use the gf's family members to translate.

[cooking fairy]

This looks absolutely delicious. I am definately going to try this recipe. South East Asian food is amazing. I have been blogging and cooking alot of street food inspired food myself recent. Have a look if you fancy. My blog is www.cookingfairy.co.uk. I will let you know how I get on! yummy!! Thank you for sharing.

[Helen]

Wow. And wow. I have to make this! A sheet of sweetened pork meat. Again, wow.

[sunflower]

If you like Malay and Chinese translations you can contact me.

[Joshua Armstrong]

Cooking Fairy - it's all about the south east asian street food. I will go check your blog.

Helen - wow was my reaction when I first bought some on the streets of Singapore. Think I may have to knock up another batch.

Sunflower - that is most kind. I try and get by with dictionary and online translation but may have to resort to you. Thank you.