Making Chinese ‘BBQ’ Dried Meat (Bakkwa, Yok Gon, Rou Gan, 肉干)

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It’s Sunday and it’s snowing today…so we stayed in and I did some’ heavy duty’ food prep…made Man Tou and duck with hoisin and spring onion Pao, bread for Hubs lunchs this week, braised mushrooms, fried rice, ABC soup and Bakkwa (thought I will try this ‘new’ recipe thanks Jane for sharing the recipe).

Bakkwa (means dried meat in Hokkien or Yok Gon in Cantonese or Rou Gan is Mandarin = 肉干) is my all time favourite. Alson known as ‘loong yok’ or dragon’s meat, I used to bring loads of Bakkwa from home with me when I went to Uni. Pity we can not bring meat products into most countries including UK anymore…oh well nevermind, I’ll just have to make my own and oh bygolywolk they are extremely addictive. It’s not only easy and cheap to make (a far cry of only 2.50 GBP for 500 g of mince meat compared to RM 40 (or 8 GBP) for 500 g of Bakkwa from Malaysia).

20120205-052914 PM.jpgMy first batch (pork Bakkwa) was so yummy, they were gone before lunchtime and I am making another batch for tomorrow (beef Bakkwa).

Comparing Jane’s recipe and the other recipes on the www, I made a few adjustments.

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500 g mince meat
1 tbsp fish sauce
140 g sugar
1/8 tsp five spice powder (I have made Bakkwa without it still delicious)
1/8 tsp white pepper
½ tbsp cooking oil
1 tbsp sherry or port or plump wine (use sweet strong alcohol)
1 tbsp soya sauce
¼ tsp salt
¼ tsp paprika powder (for colour and some spice – note it’s not spicy ‘hot’ at all)

20120205-052850 PM.jpgMETHOD:
1) Place all the ingredients in a mixing bowl and mix IN ONE DIRECTION with a pair of chopsticks or a spoon (or take the easy option and mix using a food processor)

2) Cover and marinade in the fridge for at least 3 hours preferably overnight.

3) Cover a baking tray with oiled aluminium foil. Use slightly oiled hands flatten or press the meat onto the oiled foil. You may use a rolling-pin, but I find using hands much faster and easier most important, it works.
4) To cook you have 2 options.
You can bake the meat in a preheated oven at 170 degrees C for about 10 mins, cut them into squares and further grill the meat until they are cooked (for the charred effect) OR
Cook the meat entirely in the preheated oven without grilling it. For this option bake the meat in a preheated oven at 125 degrees C for 20 mins then at 170 degrees for a further 20 to 30 mins until the ends are slightly charred (keep a watchful eye as it burns easily at the later stage). Cut into pieces and enjoy.

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Grilled Bakkwa

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    • jane on 02/06/2012 at 1:51 am
    • Reply

    Why stir in ONE direction, mam?

    1. Jane,
      Stir in one direction as it aligns the meat fibres for a better mix and texture. Same rule applies when marinating meat to make fish balls, fish cakes, meat balls, prawn cakes, prawn balls, prawn toasts, dumpling etc.

    • ming on 02/07/2012 at 12:27 pm
    • Reply

    i had tried !! taste good but i think i din make thin enough!! will try again next week!!! thnks for ur recipe!!=)

    1. Great Ming. My pleasure 🙂

    • Chen on 04/14/2012 at 8:58 pm
    • Reply

    Hiya Setty,

    I made this today (after Ming helped with a batch yesterday) and it was delicious, I will defo be making it again, I did find it a tad sweet, could I use a different sugar to take the edge of it, or will reduce the sugar, but other than that, it was a hit.

    1. Hi Chen, glad that you liked it. Yes the sugar acts as a preservative so you can keep the meat for longer. You can reduce sugar to 100 g (I normally do that if I know that I wont be keeping the meat for more than a week). You can also use honey (contains more complex sugar which is suppose to be better for us) and reducing more ‘normal’ sugar…using unrefined sugar, becareful of burning as I think it burns easier. Enjoy >¥<

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