BAK KWA

Ingredients :
(Recipe adapted from here)
Makes about 16 Bakkwa (5cm x 5cm)  
450g Minced Pork(半肥瘦豬肉碎)  
30g White Raw Sugar  
25g Honey  
6g Fish Sauce (I reduced to 3g)  
1.5tbsp Shao Shing Cooking Wine  
1tbsp Light Soy Sauce
1tbsp Oyster Sauce  
1/2tsp Salt  
1/8tsp Five Spice Powder
White Pepper to taste
1/8 tsp Black Soya Sauce (I added this)

Method :
1.  Place all ingredients in a big bowl. Use chopstick to mix till it becomes gluey. 

2.  Preheat oven at 160C(fan forced). Line non-stick baking paper on a 31.5cm x 31.5cm
     baking tray. Remove the meat from the fridge.

3.  Use your bare hand to spread the meat on the tray to an even, thin layer. You can pat the  
     meat if necessary.  

4. Cook in the oven for 20 minutes. Change the position of the baking tray in half time for even 
     baking. Remove the tray & let it to cool. Increase the oven to 220C.

5. Once the meat is cool enough to handle, cut them into the size/shape you want.Back to oven
     to cook for about 2 minutes. Change the position of the tray again and continue to cook for 
     not more than 2 minutes.

6. Remove the tray and flip over the meat. Change the position of the meat if necessary (the
    burnt ones to be moved to the middle of the tray)& continue to cook for 2 minutes. Change 
    the position of the tray for the final time & bake not more than 2 minutes or until the edges are
    slightly burnt.

7. Rest the Bak Kwa on a wire rack to cool completely.

8. Store in an air-tight container.If necessary, re-heat in the microwave/grill before serving.