{"id":203,"date":"2019-01-07T09:58:49","date_gmt":"2019-01-07T01:58:49","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=203"},"modified":"2023-01-19T00:39:43","modified_gmt":"2023-01-18T16:39:43","slug":"home-made-barbequed-pork-bak-kwa-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/","title":{"rendered":"Bak Kwa (Chinese Barbecued Pork Jerky) &#038; Feng He Garden Sauces"},"content":{"rendered":"<h6 class=\"p1\">First<b> Published: May 14, 2015, 09:19 | Last Updated: Jan 7, 2019, 09:58\u00a0<\/b><\/h6>\n<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12144\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/YJAOu1zc0Pw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><span style=\"color: #000000;\"><em>Disclosure: This recipe is proudly sponsored by <a href=\"https:\/\/fenghegarden.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Feng He Garden Pte Ltd<\/a>. All opinions are our own. The product write-up is based on information provided to us by Feng He Garden.<\/em><\/span><\/p>\n<h2><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h2>\n<p>I learnt this bak kwa recipe from one of my ex-neighbour, who has kindly given me permission to publish this recipe. She has always felt that Bak Kwa in Singapore is highly overpriced (especially during Chinese New Year) and the queue for it is crazy, so she is an advocate for making your own bak kwa at home. As Chinese New Year is just around the corner, why not try making this as a snack to serve to your visitors! It is always nice to be able to offer your guests some home-made goodies during Chinese New Year, and I&#8217;m sure they will love it too!<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-16243\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg\" alt=\"Home made bak kwa and Feng He Garden sauces\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-200x300.jpg?v=1592144056 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-453x680.jpg?v=1592144056 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h2><span style=\"color: #ad0922;\">TRICKS OF THE TRADE<\/span><\/h2>\n<ol>\n<li><strong>Make sure you get a cut of meat with about 20% fat<\/strong>, such as Pork Shoulder Butt (Wu Hua Rou \u4e94\u82b1\u8089), so that the Bak Kwa will be succulent and juicy when cooked, but not overly fatty\/oily.<\/li>\n<li><strong>Be careful to watch over the Bak Kwa constantly<\/strong> when grilling at high heat. The sugars in the marinade and the maltose caramelise very quickly under high heat and can be burnt within minutes.<\/li>\n<li><strong>Use good quality sauces and make sure that the dark soy sauce<\/strong>\u00a0is not too dark coloured, otherwise, the bak kwa will turn out too dark coloured and not as appetising. See sections on &#8216;Secret Sauce #1&#8217; and &#8216;Secret Sauce #2&#8217;.<\/li>\n<\/ol>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16247\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-6.jpg\" alt=\"Home made bak kwa and Feng He Garden sauces\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-6.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-6-200x300.jpg?v=1592144056 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-6-453x680.jpg?v=1592144056 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h2><span style=\"color: #ad0922;\">SECRET SAUCE #1: FENG HE GARDEN SOY SAUCE\u00a0<\/span><\/h2>\n<p>If you are a regular home cook living in Singapore, you have probably come across Feng He Garden soy sauce at some point in time. Unlike other brands, its soy sauce comes packaged in thick glass bottles and can only be found in wet market dry grocers, provision shops and small\u00a0neighbourhood supermarkets.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16469\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/05\/Feng-He-Garden-Products.jpg\" alt=\"Feng He Garden Products\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/05\/Feng-He-Garden-Products.jpg?v=1592144042 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/05\/Feng-He-Garden-Products-225x300.jpg?v=1592144042 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/05\/Feng-He-Garden-Products-510x680.jpg?v=1592144042 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Prior to Feng He Garden contacting us for this collaboration, you may remember that I had previously recommended Feng He Garden&#8217;s Dark Soy Sauce for making our <a href=\"https:\/\/www.theburningkitchen.com\/soya-sauce-chicken\/\">Soy Sauce Chicken (Si Yau Gai)<\/a> recipe. Yes,\u00a0 I paid $10.90 from my own pocket to buy the large 750ml bottle of Fenghe Garden Dark Soy Sauce for that recipe, because the sauce is very ideal for braising &#8211; it is flavourful, slightly thicker than usual and not too dark coloured. Why is this important? Because I have previously tried other brands where the sauce was so dark that the dishes we cooked looked burnt even though they were not!<\/p>\n<div id=\"attachment_13835\" style=\"width: 690px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theburningkitchen.com\/soya-sauce-chicken\/\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13835\" class=\"wp-image-13835 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-9x16-2.jpg\" alt=\"Whole chopped soy sauce chicken ready to serve, with chilli sauce, spring onions and noodles\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-9x16-2.jpg?v=1592144205 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-9x16-2-600x338.jpg?v=1592144205 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-9x16-2-300x169.jpg?v=1592144205 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Soya-Sauce-Chicken-9x16-2-480x270.jpg?v=1592144205 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a><p id=\"caption-attachment-13835\" class=\"wp-caption-text\">Soy Sauce Chicken<\/p><\/div>\n<p>Best of all, Feng He Garden dark soy sauce has this rich and well-developed umami flavour although it contains no MSG (most supermarket brands contain MSG, also known as E621) and is less salty than other supermarket brands we tested. I was told that the complexity of flavour is achieved through one-year fermentation under the sun.\u00a0To fully appreciate this fact, you need to understand a little about how soy sauce is made.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16211\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-19-1.jpg\" alt=\"Feng He Garden Dark Soy Sauce being added to the meat\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-19-1.jpg?v=1592144061 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-19-1-300x169.jpg?v=1592144061 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-19-1-480x270.jpg?v=1592144061 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h3><span style=\"color: #ad0922;\"><strong>SOY SAUCE PRODUCTION: FERMENTATION VS HYDROLYSIS<\/strong><\/span><\/h3>\n<p>Traditionally, soy sauce is made through fermenting a mixture of soybeans, wheat flour and\u00a0<em>aspergillus<\/em>\u00a0mold spores (known in Japanese as Koji) over several months under the hot sun. Nowadays, mass-produced soy sauce can be produced in a matter of days through a short-cut process known as hydrolysis. In this process, the soybean mixture is boiled in hydrochloric acid\u00a0for several hours in a pressure cooker to break down the proteins into amino acids. An alkali such as sodium hydroxide is then added to the mixture to neutralise the\u00a0acid. If I remember my chemistry correctly, the by-product of that chemical reaction is sodium chloride, otherwise known as common salt. That may explain why some cheap brands of soya sauce are extremely salty yet not very flavourful.<\/p>\n<p>I&#8217;m not sure about you, but I prefer my soy sauce to be made in the traditional, time-honoured way. So I was glad to hear that each batch of Feng He Garden soya sauce takes over a year to produce, including a whole year of fermentation in huge earthen vats under the sun.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-203 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4.jpg?v=1592144043\" class=\"attachment-full size-full\" alt=\"Feng He Garden Soy Sauce Production (7)\" aria-describedby=\"gallery-1-16454\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4.jpg?v=1592144043 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4-150x150.jpg?v=1592144043 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4-300x300.jpg?v=1592144043 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4-500x500.jpg?v=1592144043 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-4-320x321.jpg?v=1592144043 320w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-16454'>\n\t\t\t\tMixture of soybean, wheat and Aspergillus mold spores\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6.jpg?v=1592144044\" class=\"attachment-full size-full\" alt=\"Feng He Garden Soy Sauce Production (7)\" aria-describedby=\"gallery-1-16452\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6.jpg?v=1592144044 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6-150x150.jpg?v=1592144044 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6-300x300.jpg?v=1592144044 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6-500x500.jpg?v=1592144044 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-6-320x321.jpg?v=1592144044 320w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-16452'>\n\t\t\t\tOne year fermentation under the sun\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5.jpg?v=1592144044\" class=\"attachment-full size-full\" alt=\"Feng He Garden Soy Sauce Production (7)\" aria-describedby=\"gallery-1-16453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5.jpg?v=1592144044 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5-150x150.jpg?v=1592144044 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5-300x300.jpg?v=1592144044 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5-500x500.jpg?v=1592144044 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-5-320x321.jpg?v=1592144044 320w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-16453'>\n\t\t\t\tHygienic bottling of sauces\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7.jpg?v=1592144044\" class=\"attachment-full size-full\" alt=\"Feng He Garden Soy Sauce Production (7)\" aria-describedby=\"gallery-1-16451\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7.jpg?v=1592144044 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7-150x150.jpg?v=1592144044 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7-300x300.jpg?v=1592144044 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7-500x500.jpg?v=1592144044 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2019\/01\/Feng-He-Garden-Soy-Sauce-Production-7-320x321.jpg?v=1592144044 320w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-16451'>\n\t\t\t\tPacked and ready to ship\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p><em>Images courtesy of Feng He Garden<\/em><\/p>\n<p>The halal-certified factory in Ipoh that produces Feng He Garden soy sauce has been making soy sauce in this way for the last 80 years, while adopting modern technology such as automatic packing and hygienic bottling systems. The production of great soy sauce cannot be rushed, and this is apparently the secret to why Feng He Garden soy sauce has such a rich complexity of flavours compared to its hydrolysed counterparts.<\/p>\n<h3><span style=\"color: #ad0922;\"><b>FIRST EXTRACT VS STANDARD SOY SAUCE<\/b><\/span><\/h3>\n<p>Feng He Garden&#8217;s first extract light soy sauce is also quite exceptional.\u00a0It has a really delicious, rich umami flavour that immediately distinguishes itself from other standard supermarket soy sauce. It is not too salty and contains no MSG (which sometimes hides in the ingredient list as E621 Flavour Enhancer). We are told that in addition to being fermented under the sun for 1 year, its light soy sauce is made from the first extraction of the fermented soybean mixture &#8211; similar to how extra virgin olive oil is prepared through the first press of the olives.<\/p>\n<p>In the production of light soy sauce, the first extract is the best quality and is usually labelled as t<i>\u00f3u ch\u014du \u5934<\/i><i>\u62bd<\/i>. After the first extract, more salt and water are added to the fermenting vat to ferment again, followed by the second extract (typically labelled &#8220;Gold Label&#8221; \u91d1\u6807). A third extract is sometimes sold as &#8220;Silver Label&#8221; (\u94f6\u6807).\u00a0 According to <a href=\"https:\/\/en.wikipedia.org\/wiki\/Soy_sauce\">Wikipedia<\/a>, &#8220;t<i>\u00f3u ch\u014du<\/i>\u00a0is sold at a premium because, like extra virgin olive oil, the flavour of the first pressing is considered superior. Due to its delicate flavour, it is used primarily for seasoning light dishes and for dipping.&#8221;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16248\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-9.jpg\" alt=\"Home made bak kwa and Feng He Garden sauces\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-9.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-9-300x169.jpg?v=1592144056 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-9-480x270.jpg?v=1592144056 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h3><span style=\"color: #ad0922;\"><b>GLASS VS PLASTIC BOTTLES<\/b><\/span><\/h3>\n<p>Feng He Garden is one of the few soy sauce sauces that is still packaged in glass bottles. Most other soy sauce brands are packaged in plastic bottles which are cheaper to produce <em>and<\/em> transport. However, as soy sauce is a fermented product, there could be some concerns about harmful chemicals leaching out of the plastic packaging into the sauce (see the article in <a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/2018\/feb\/19\/are-we-poisoning-our-children-with-plastic\">The Guardian<\/a> about the debate on the\u00a0dangers of BPA exposure through plastic food packaging). That&#8217;s why Feng He Garden remains committed to using glass rather than plastic bottles despite the significantly higher costs. However, due to the use of glass packaging, the product is heavier and needs to be handled with care.<\/p>\n<p>You can find Feng He Garden sauces at wet market dry grocers, provisions shops and smaller supermarkets such as Ang Mo, Prime Supermarket, U-Stars (see full\u00a0list of retail outlets <a href=\"https:\/\/fenghegarden.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">here<\/a>). Sadly, you won&#8217;t be able to find them at the larger supermarket chains if that&#8217;s where you usually shop. But never fear, you can also purchase Feng He Garden sauces online via\u00a0<a href=\"https:\/\/fenghegarden.com\/collections\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Purely Fresh<\/a>, Qoo10, Redmart, Honestbee and Song Fish.<\/p>\n<p><em>Feng He Garden dark soy sauce retails for $6.80 for a 350ml bottle. Its first extract light soy sauce retails for\u00a0$5.80 for a 350ml bottle.\u00a0Get more info\u00a0<a href=\"https:\/\/fenghegarden.com\/collections\">here<\/a>.<\/em><\/p>\n<h2><span style=\"color: #ad0922;\">SECRET SAUCE #2: <\/span><span style=\"color: #ad0922;\">GHEE HIANG BABY BRAND SESAME OIL<\/span><\/h2>\n<p>Ghee Hiang famous sesame oil (also known as Baby Brand) is an open secret among home cook enthusiasts. Google &#8216;Ghee Hiang Tripadvisor&#8217; and you will see tons of reviewers telling you that getting a bottle of Ghee Hiang&#8217;s famed fragrant sesame oil is a &#8216;must-do&#8217; tourist attraction when visiting Penang! Hong Kong celebrity chef\u00a0So Sze Wong once whipped out a bottle of Ghee Hiang sesame oil on her TVB cooking show proclaiming it to be the best sesame oil in the world. And in case you are wondering, no, it was not a paid advertisement. She had been visiting Penang and happened to pick up a bottle at Ghee Hiang&#8217;s shop after being attracted by the huge bottle of sesame oil on display there.<\/p>\n<p>For the longest of times, it was impossible to lay your hands on a bottle unless you made a trip up to Penang, Malaysia where the 163-year-old brand originated. But thanks to Feng He Garden who brought the brand into Singapore a few years ago, all it now takes is a short walk to your nearby provision store, wet market, or neighbourhood supermarkets to pick up a bottle of this &#8216;liquid gold&#8217;.<\/p>\n<p>So does Ghee Hiang&#8217;s famous sesame oil actually live up to its hype? Yes, indeed! We did a comparison of Ghee Hiang sesame oil against other sesame oil brands found in the supermarkets. The verdict: Ghee Hiang sesame oil is truly fragrant compared to the other brands we tested.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16217\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Ingredients-1-1.jpg\" alt=\"Bak kwa ingredients and Feng He Garden sauces\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Ingredients-1-1.jpg?v=1592144060 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Ingredients-1-1-300x169.jpg?v=1592144060 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Ingredients-1-1-480x270.jpg?v=1592144060 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>So what is the secret to making Ghee Hiang&#8217;s world famous\u00a0sesame oil? Firstly, it is made of 100% pure non-GMO sesame seeds with no preservatives, additives or chemical bleaching agents.\u00a0In an <a href=\"http:\/\/www.theedgemarkets.com\/article\/ghee-hiang%E2%80%99s-sweet-success\">interview<\/a> with The Edge, Ghee Hiang MD Datuk Ooi said that \u201clow quality sesame oil is high in stearic acid and is bad for the heart and even worse for mothers on confinement as it would also be bad for the babies who are nursed. [Ghee Hiang&#8217;s] sesame oil is 100% pure with nothing else added. The sesame seed is gently roasted and then mechanically pressed to extract pure oil,\u201d We were told by Feng He Garden that some hospitals wards in Singapore use Ghee Hiang sesame oil for their meal preparation and even give out free sachet samples to patients &#8211; which is a great testimonial for the brand!<\/p>\n<p><em>Ghee Hiang sesame oil retails at $6.80 for a 330ml bottle. Get more info\u00a0<a href=\"https:\/\/fenghegarden.com\/collections\">here<\/a>.<\/em><\/p>\n<h2><span style=\"color: #ad0922;\">HOW TO MAKE BAK KWA?\u00a0<\/span><\/h2>\n<p>Wash the pork and cut into chunks before mincing it with cleaver\u00a0or a food processor.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-203 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/?attachment_id=16192'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-3-1.jpg?v=1592144063\" class=\"attachment-full size-full\" alt=\"Chopping the wu hua rou into chunks\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-3-1.jpg?v=1592144063 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-3-1-300x169.jpg?v=1592144063 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-3-1-480x270.jpg?v=1592144063 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/?attachment_id=16210'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-18-1.jpg?v=1592144061\" class=\"attachment-full size-full\" alt=\"Chopping wu hua rou\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-18-1.jpg?v=1592144061 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-18-1-300x169.jpg?v=1592144061 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-18-1-480x270.jpg?v=1592144061 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Place the minced meat into a big bowl, then add\u00a0in salt, sugar and maltose and mix it well with a pair of chopsticks.<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16194\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-5-1.jpg\" alt=\"Stirring in the salt, sugar and maltose into the meat mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-5-1.jpg?v=1592144063 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-5-1-300x169.jpg?v=1592144063 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-5-1-480x270.jpg?v=1592144063 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\n<\/span><\/p>\n<p>Add the rest of the marinade ingredients to the meat and stir, preferably in one direction until the meat is sticky.<br \/>\n<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16195\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-6-1.jpg\" alt=\"Stirring in the marinade ingredients into the meat mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-6-1.jpg?v=1592144063 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-6-1-300x169.jpg?v=1592144063 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-6-1-480x270.jpg?v=1592144063 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/span><\/p>\n<p>Wrap the bowl with cling film and leave it in the fridge for 8 hours or\u00a0overnight.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16231\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-56.jpg\" alt=\"Placing clingwrap over the meat mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-56.jpg?v=1592144060 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-56-300x169.jpg?v=1592144060 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-56-480x270.jpg?v=1592144060 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Preheat the oven at 160\u00b0C, and line a rectangular tray (35cm x 18cm x 2cm) with baking paper.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16242\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-45.jpg\" alt=\"Lining the baking tray with baking paper\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-45.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-45-300x169.jpg?v=1592144056 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-45-480x270.jpg?v=1592144056 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Take the meat out from the refrigerator and give it another stir. The meat should achieve a sticky texture like the photo below.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16202\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-10-1.jpg\" alt=\"The meat mixture should achieve a sticky texture after refrigeration \" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-10-1.jpg?v=1592144062 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-10-1-300x169.jpg?v=1592144062 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-10-1-480x270.jpg?v=1592144062 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Place half the meat on the baking tray. Lightly grease your hand with some cooking oil and flatten the meat on the tray evenly with your hand.<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16239\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-48.jpg\" alt=\"Spreading out the meat mixture on the baking tray\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-48.jpg?v=1592144057 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-48-300x169.jpg?v=1592144057 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-48-480x270.jpg?v=1592144057 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\n<\/span><\/p>\n<p>Cover the meat with another sheet of baking paper, then use the rolling pin to spread the meat out in the tray evenly to around 2mm thickness.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-203 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-47.jpg?v=1592144057\" class=\"attachment-full size-full\" alt=\"Placing a second baking sheet over the meat mixture\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-47.jpg?v=1592144057 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-47-300x169.jpg?v=1592144057 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-47-480x270.jpg?v=1592144057 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-46.jpg?v=1592144057\" class=\"attachment-full size-full\" alt=\"Rolling out the meat mixture to 3 mm thickness\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-46.jpg?v=1592144057 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-46-300x169.jpg?v=1592144057 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-46-480x270.jpg?v=1592144057 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Gently remove the top layer of baking paper.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16233\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-54.jpg\" alt=\"Removing the top layer of baking paper\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-54.jpg?v=1592144059 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-54-300x169.jpg?v=1592144059 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-54-480x270.jpg?v=1592144059 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Place the tray on the middle rack of the oven to bake for 15 mins at 160\u00b0C.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16235\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-52.jpg\" alt=\"Placing the meat mixture in the oven to bake\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-52.jpg?v=1592144058 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-52-300x169.jpg?v=1592144058 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-52-480x270.jpg?v=1592144058 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Remove the bak\u00a0kwa\u00a0and cut into squares using a pizza cutter or kitchen scissors. Meanwhile, preheat the oven at 240\u00b0C using only the top fire.<\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16238\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-49.jpg\" alt=\"Cutting the bak kwa into squares\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-49.jpg?v=1592144058 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-49-300x169.jpg?v=1592144058 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-49-480x270.jpg?v=1592144058 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\n<\/span>For the glazing liquid, melt the maltose in the hot water and mix well. Then brush the maltose syrup over the bak kwa.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-203 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-11-1.jpg?v=1592144062\" class=\"attachment-full size-full\" alt=\"Melting the maltose in hot water\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-11-1.jpg?v=1592144062 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-11-1-300x169.jpg?v=1592144062 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-11-1-480x270.jpg?v=1592144062 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-55.jpg?v=1592144060\" class=\"attachment-full size-full\" alt=\"Glazing the bak kwa with maltose\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-55.jpg?v=1592144060 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-55-300x169.jpg?v=1592144060 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-55-480x270.jpg?v=1592144060 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Arrange the bak kwa squares on a metal rack. Place on the top rack of the oven and grill for 3-5 minutes at 240\u00b0C using only the top fire until the bak kwa is caramelized and lightly charred. Make sure you place a drip tray at the bottom.<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16200\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-8-1.jpg\" alt=\"Placing the glazed bak kwa squares on a rack\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-8-1.jpg?v=1592144062 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-8-1-300x169.jpg?v=1592144062 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-8-1-480x270.jpg?v=1592144062 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/span><\/p>\n<p>Turn the bak kwa over and repeat the glazing and grilling steps on the other side.<\/p>\n<h1><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16237\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-50.jpg\" alt=\"Turn bak kwa over and repeat glazing process\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-50.jpg?v=1592144058 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-50-300x169.jpg?v=1592144058 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-Process-Steps-50-480x270.jpg?v=1592144058 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h1>\n<h2><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h2>\n<ul>\n<li><strong>Make sure you get a cut of meat with about 20% fat<\/strong>, such as Pork Neck or Wu Hua Rou (\u4e94\u82b1\u8089), so that the Bak Kwa will be succulent and juicy when cooked, but not overly fatty\/oily.<\/li>\n<li><strong>Tell the butcher to mince it only once<\/strong> if you buy ready minced meat. Or else the meat will not hold and it will not have substance when eaten.<\/li>\n<li><strong>You can use honey instead of maltose.<\/strong> However, I prefer to use maltose because it has a milder flavour that blends better with Chinese food.\u00a0It also makes for a nice thick glaze that&#8217;s not too sweet because it is more viscous but less sweet than honey.<\/li>\n<li><strong>Brand of Dark Soy Sauce:<\/strong> Some brands of dark soy sauce are very black and salty, and it will make your Bak Kwa very dark coloured. For this recipe, I used the Feng He garden dark soy sauce. It has a nice flavour, not too salty and gives a nice caramelised colour to your dishes \u00a0&#8211; whether you are making Bak Kwa, <a href=\"http:\/\/theburningkitchen.com\/grilled-char-siu\/\">Char Siew<\/a> or <a href=\"http:\/\/theburningkitchen.com\/honey-bbq-pork-rib-recipe\/\">Chinese Sticky Ribs<\/a>.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h2>\n<ul>\n<li><strong>Don&#8217;t over mince the meat.<\/strong> Mince the meat finely, but don&#8217;t overdo it until it becomes powdery. This will give the Bak Kwa a nice substance when you bite into it.<\/li>\n<li><strong>Be careful to watch over the Bak Kwa constantly<\/strong>\u00a0in the final grilling step at high heat, especially after adding maltose as a glaze. The sugars in the marinade and the maltose caramelise very quickly under high heat, and it can go from slightly charred to burnt within minutes.\u00a0Alternatively, you\u00a0can either\u00a0BBQ it or grill it over a\u00a0small toaster with top fire.<\/li>\n<li><strong>Know your own oven.<\/strong> Do also bear in mind that all oven temperature settings differ, so the timings I provide are only a rough guide. If you are unsure, please open up the oven and check on the Bak Kwa slightly ahead of the timings I have provided.<\/li>\n<li><strong>(Optional) Brush on an extra coat of maltose<\/strong> during the last 1-2 minutes to get an extra glossy finishing. This allows the sugars to caramelise and form a rich reddish colour and slightly charred bits around the edges.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h2>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten free versions of the sauces<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16249\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-8.jpg\" alt=\"Home made bak kwa and Feng He Garden sauces\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-8.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-8-300x169.jpg?v=1592144056 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Landscape-8-480x270.jpg?v=1592144056 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p>If you love our cooking videos, please\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">subscribe<\/a> to our Youtube channel for more yummy videos!<\/p>\n<p>If you are a regular home cook, please join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>CHINESE NEW YEAR RECIPES<\/strong><\/span><\/h2>\n<p>Looking for more <a href=\"https:\/\/www.theburningkitchen.com\/category\/recipes\/occasions\/cny\/\">Chinese New Year recipes<\/a>?<\/p>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/\">Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e)<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/ngor-hiang-recipe\/\">Ngoh Hiang (\u4e94\u9999 \/ Lor Bak)\u00a0<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/chinese-braised-shiitake-mushrooms-men-dong-gu\/\">Chinese Braised Shiitake Mushrooms (Men Dong Gu)<\/a><\/li>\n<\/ul>\n<p>Or view all our Chinese New Year recipes <a href=\"https:\/\/www.theburningkitchen.com\/category\/recipes\/occasions\/cny\/\"><strong>here<\/strong><\/a>.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-12144\" class=\"wprm-recipe-container\" data-recipe-id=\"12144\" data-servings=\"12\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-150x150.jpg?v=1592144056\" class=\"attachment-150x150 size-150x150\" alt=\"Home made bak kwa and Feng He Garden sauces\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-150x150.jpg?v=1592144056 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-500x500.jpg?v=1592144056 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-680x680.jpg?v=1592144056 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5-320x321.jpg?v=1592144056 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Bak Kwa (Chinese Barbecue Pork Jerky)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-12144 wprm-user-rating wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"12144\" data-average=\"4\" data-count=\"24\" data-total=\"96\" data-user=\"0\" data-decimals=\"2\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">bak kwa, chinese barbequed pork jerky, chinese new year bak kwa<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-12144 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"12144\" aria-label=\"Adjust recipe servings\">12<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-uppercase\">4-inch size pieces<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">101<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Make Chinese New Year even more meaningful by serving your guests with home-made Bak Kwa, the Chinese version of barbecued pork jerky. Our recipe is very tender, highly glossy and has a nice substantial bite. Try making it yourself!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/12144\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"12144\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-12144-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"12144\" data-servings=\"12\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Neck (Wu Hua Rou) <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Or pork cut with 20% fat<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">MARINADE<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">80<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#maltose\" class=\"wprm-recipe-ingredient-link\">Maltose<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">A<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ground White Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thai Fish Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#ricewine\" class=\"wprm-recipe-ingredient-link\">Chinese Wine (Hua Tiao Chiew \/ Shaoxing Wine)<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#fivespice\" class=\"wprm-recipe-ingredient-link\">5-Spice Powder<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#oystersauce\" class=\"wprm-recipe-ingredient-link\">Oyster Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">GLAZE<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#maltose\" class=\"wprm-recipe-ingredient-link\">Maltose<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hot Water<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-12144-instructions-container wprm-block-text-normal\" data-recipe=\"12144\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12144-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pork and cut into chunks before mincing it with cleaver&nbsp;or a food processor.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD (start the day before)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12144-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the minced meat into a big bowl, then add&nbsp;in salt, sugar and maltose and mix it well with a pair of chopsticks.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the rest of the marinade ingredients to the meat and stir, preferably in one direction until the meat is sticky.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wrap the bowl with cling film and leave it in the fridge for 8 hours or&nbsp;overnight.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven at 160\u00b0C, and line a rectangular tray (35cm x 18cm x 2cm) with baking paper.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the meat from the refrigerator and give it another stir.&nbsp;Place half the meat on the baking tray.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Lightly grease your hand with some cooking oil and flatten the meat on the tray evenly with your hand.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cover the meat with another sheet of baking paper, then use the rolling pin to spread the meat out in the tray evenly to around 2mm thickness. Then g<span style=\"font-family: inherit;font-weight: inherit\">ently remove the top layer of baking paper.<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the tray on the middle rack of the oven to bake for 15 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the bak kwa and cut into squares using a pizza cutter or kitchen scissors. Meanwhile, preheat the oven at 240\u00b0C using only the top fire.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">For the glazing liquid, melt the maltose in the hot water and mix well. Then brush the maltose syrup over the bak kwa.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Arrange the bak kwa squares on a metal rack. Place on the top shelf of the oven and grill for 4-5 minutes at 240\u00b0C using only the top fire until the bak kwa is caramelized and lightly charred. Make sure you place a drip tray at the bottom.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn the bak kwa over and repeat on the glazing and grilling steps on the other side.<\/span><\/div><\/li><li id=\"wprm-recipe-12144-step-1-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Store at room&nbsp;temperature for 2-3 days or in the fridge for up to 3 weeks. To serve, warm up the bak kwa in a small&nbsp;oven for a few minutes until it turns glossy.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12144\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/YJAOu1zc0Pw?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\"><span style=\"color: #ad0922\"><strong>MARKETING TIPS<\/strong><\/span><\/span><\/h4>\n<ol>\n<li><strong>Make sure you get a cut of meat with about 20% fat<\/strong>, such as Pork Neck or Wu Hua Rou (\u4e94\u82b1\u8089), so that the Bak Kwa will be succulent and juicy when cooked, but not overly fatty \/ oily.<\/li>\n<li><strong>Tell the butcher to mince it only once<\/strong> if you buy ready minced meat. Or else the meat will not hold and it will not have substance when eaten.<\/li>\n<li><strong>You can use honey instead of maltose.<\/strong> However, I prefer to use maltose because it has a milder flavour that blends better with Chinese food.\u00a0It also makes for a nice thick glaze that's not too sweet because it is more viscous but less sweet than honey.<\/li>\n<li><strong>Brand of Dark Soy Sauce:<\/strong> Some brands of dark soy sauce are very black and salty, and it will make your Bak Kwa very dark coloured. In general, my preferred brand is Elephant brand Cooking Caramel. It has a nice flavour, not too salty and gives a nice caramelised colour to your dishes \u00a0- whether you are making Bak Kwa, <a href=\"http:\/\/theburningkitchen.com\/grilled-char-siu\/\">Char Siew<\/a> or <a href=\"http:\/\/theburningkitchen.com\/honey-bbq-pork-rib-recipe\/\">Chinese Sticky Ribs<\/a>.<\/li>\n<\/ol>\n<h4><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\"><span style=\"color: #ad0922\"><strong>COOKING TIPS<\/strong><\/span><\/span><\/h4>\n<ol>\n<li><strong>Don't over mince the meat.<\/strong> Mince the meat finely, but don't overdo it until it becomes powdery. This will give the Bak Kwa a nice substance when you bite into it<\/li>\n<li><strong>Be careful to watch over the Bak Kwa constantly<\/strong>\u00a0in the final grilling step at high heat, especially after adding maltose as a glaze. The sugars in the marinade and the maltose caramelise very quickly under high heat, and it can go from slightly charred to burnt within minutes.\u00a0Alternatively, you\u00a0can either\u00a0BBQ it or grill it over a\u00a0small toaster with top fire.<\/li>\n<li><strong>Know your own oven.<\/strong> Do also bear in mind that all oven temperature settings differ, so the timings I provide are only a rough guide. If you are unsure, please open up the oven and check on the Bak Kwa slightly ahead of the timings I have provided.<\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\"><strong>Brush on an extra coat of maltose<\/strong> during the last 1-2 minutes to get that extra glossy finishing. This allows the sugars to caramelise and form a rich reddish colour and slightly charred bits around the edges.<\/span><\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">101<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">361<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Make the next Chinese New Year more meaningful by giving your loved ones home-made Bak Kwa, the Chinese version of barbecued pork jerky. Our recipe is very tender, highly glossy and has a nice substantial bite. Try making it yourself!\u00a0<\/p>\n","protected":false},"author":4,"featured_media":16243,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,1498,103,26,1003,28,31,20,1508,40,997,564,1493,1495,1497,1512,484,1496,1511,46,47,1499,1492,11],"tags":[466],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bak Kwa (Chinese Barbecued Pork Jerky) &amp; Feng He Garden Sauces - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bak Kwa (Chinese Barbecued Pork Jerky) &amp; Feng He Garden Sauces - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-07T01:58:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-18T16:39:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"1020\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bee Leng\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bee Leng\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"15 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\"},\"author\":{\"name\":\"Bee Leng\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\"},\"headline\":\"Bak Kwa (Chinese Barbecued Pork Jerky) &#038; Feng He Garden Sauces\",\"datePublished\":\"2019-01-07T01:58:49+00:00\",\"dateModified\":\"2023-01-18T16:39:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\"},\"wordCount\":3293,\"commentCount\":10,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\",\"keywords\":[\"Pork\"],\"articleSection\":[\"1 to 2 Hour Recipes\",\"Baked Recipes\",\"Chinese New Year Recipes\",\"Egg-Free Recipes\",\"Festive Recipes\",\"Fish-Free Recipes\",\"Gluten-Free Recipes\",\"Kid-Friendly Recipes\",\"Make-Ahead Recipes\",\"Nut-free\",\"Old-School Heritage Recipes\",\"Popular\",\"Recipes\",\"Recipes by Cooking Method\",\"Recipes by Cooking Style\",\"Recipes by Cooking Time\",\"Recipes by Course\",\"Recipes by Cuisine\",\"Recipes by Dietary Preferences\",\"Shellfish-Free Recipes\",\"Singaporean Recipes\",\"Snack Recipes\",\"Sponsored\",\"Videos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\",\"url\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\",\"name\":\"Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces - The Burning Kitchen\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\",\"datePublished\":\"2019-01-07T01:58:49+00:00\",\"dateModified\":\"2023-01-18T16:39:43+00:00\",\"description\":\"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0\",\"breadcrumb\":{\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage\",\"url\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\",\"contentUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056\",\"width\":680,\"height\":1020,\"caption\":\"Home made bak kwa and Feng He Garden sauces\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/theburningkitchen.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bak Kwa (Chinese Barbecued Pork Jerky) &#038; Feng He Garden Sauces\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theburningkitchen.com\/#website\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"name\":\"The Burning Kitchen\",\"description\":\"Authentic Chinese Recipes Made Easy\",\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theburningkitchen.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/theburningkitchen.com\/#organization\",\"name\":\"The Burning Kitchen\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"contentUrl\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"width\":1128,\"height\":600,\"caption\":\"The Burning Kitchen\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/facebook.com\/theburningkitchen\",\"https:\/\/twitter.com\/burningchef\",\"https:\/\/instagram.com\/theburningkitchen\",\"https:\/\/pinterest.com\/burningkitchen\",\"https:\/\/youtube.com\/c\/theburningkitchen\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\",\"name\":\"Bee Leng\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"caption\":\"Bee Leng\"},\"description\":\"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!\",\"sameAs\":[\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"],\"url\":\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces - The Burning Kitchen","description":"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/","og_locale":"en_US","og_type":"article","og_title":"Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces - The Burning Kitchen","og_description":"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0","og_url":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/","og_site_name":"The Burning Kitchen","article_publisher":"https:\/\/facebook.com\/theburningkitchen","article_published_time":"2019-01-07T01:58:49+00:00","article_modified_time":"2023-01-18T16:39:43+00:00","og_image":[{"width":680,"height":1020,"url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056","type":"image\/jpeg"}],"author":"Bee Leng","twitter_card":"summary_large_image","twitter_creator":"@burningchef","twitter_site":"@burningchef","twitter_misc":{"Written by":"Bee Leng","Est. reading time":"15 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#article","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/"},"author":{"name":"Bee Leng","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d"},"headline":"Bak Kwa (Chinese Barbecued Pork Jerky) &#038; Feng He Garden Sauces","datePublished":"2019-01-07T01:58:49+00:00","dateModified":"2023-01-18T16:39:43+00:00","mainEntityOfPage":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/"},"wordCount":3293,"commentCount":10,"publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"image":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056","keywords":["Pork"],"articleSection":["1 to 2 Hour Recipes","Baked Recipes","Chinese New Year Recipes","Egg-Free Recipes","Festive Recipes","Fish-Free Recipes","Gluten-Free Recipes","Kid-Friendly Recipes","Make-Ahead Recipes","Nut-free","Old-School Heritage Recipes","Popular","Recipes","Recipes by Cooking Method","Recipes by Cooking Style","Recipes by Cooking Time","Recipes by Course","Recipes by Cuisine","Recipes by Dietary Preferences","Shellfish-Free Recipes","Singaporean Recipes","Snack Recipes","Sponsored","Videos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/","url":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/","name":"Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces - The Burning Kitchen","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage"},"image":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056","datePublished":"2019-01-07T01:58:49+00:00","dateModified":"2023-01-18T16:39:43+00:00","description":"Make the next Chinese New Year more meaningful by giving your loved ones some very tender and glossy home-made Bak Kwa. Try making it yourself!\u00a0","breadcrumb":{"@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#primaryimage","url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056","contentUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/12\/Bak-Kwa-and-Feng-He-Sauces-Portrait-5.jpg?v=1592144056","width":680,"height":1020,"caption":"Home made bak kwa and Feng He Garden sauces"},{"@type":"BreadcrumbList","@id":"https:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/theburningkitchen.com\/"},{"@type":"ListItem","position":2,"name":"Bak Kwa (Chinese Barbecued Pork Jerky) &#038; Feng He Garden Sauces"}]},{"@type":"WebSite","@id":"https:\/\/theburningkitchen.com\/#website","url":"https:\/\/theburningkitchen.com\/","name":"The Burning Kitchen","description":"Authentic Chinese Recipes Made Easy","publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theburningkitchen.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/theburningkitchen.com\/#organization","name":"The Burning Kitchen","url":"https:\/\/theburningkitchen.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","contentUrl":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","width":1128,"height":600,"caption":"The Burning Kitchen"},"image":{"@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/theburningkitchen","https:\/\/twitter.com\/burningchef","https:\/\/instagram.com\/theburningkitchen","https:\/\/pinterest.com\/burningkitchen","https:\/\/youtube.com\/c\/theburningkitchen"]},{"@type":"Person","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d","name":"Bee Leng","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","caption":"Bee Leng"},"description":"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!","sameAs":["https:\/\/theburningkitchen.com\/author\/burningchef\/"],"url":"https:\/\/theburningkitchen.com\/author\/burningchef\/"}]}},"_links":{"self":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/203"}],"collection":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":3,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":31378,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/203\/revisions\/31378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media\/16243"}],"wp:attachment":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media?parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/categories?post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/tags?post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}