This recipe is adapted from Miki Mak's for Thermomix. Instead of using the oven, I also tried using my trusty air fryer for quicker and fuss-free "grilling" effect. Thumbs up from the fussy brood complimenting that it tastes as good as store bought! Anything homemade beats store bought since we can control what goes into the prep and cooking process. It's absolutely delicious and worth your kitchen time to experiment. 😀😀
A minimum of 40-50% fat is necessary to achieve the same store bought taste and texture. I made several experiments and found 100% pork belly mince suits my picky family's taste the most (ya I know its super fattening, once a year lah (close 2 eyes)... at least I'm comforted to know our bak kwas are completely homemade minus nasties).
The first time, I used frozen store mince. There was a lot of liquid during the baking process. The second time, I used fresh store mince, but felt guilty as store mince notoriously use unknown poor quality cuts (leftover inferior parts of regular meat). The third time, I bought a piece of 五花肉(wu hua rou), the shoulder part typically used for sweet & sour pork (咕噜肉) and mince it myself using Thermomix. However, I find 五花肉 a tad too lean and while the taste was still good, it just lack the juicy bite of store-bought bak kwa.
Never giving up, I tried again, the fourth time round, using 100% pork belly and mince a 1/2 kg slab. Turbo at 2 seconds four times produced a really nice mince that looked just like store mince! This, I have to thank my friend Kim Sian for sharing her Thermomix mincing tip. The texture was incredible and there was very little liquid this time despite using a slab of de-thawed pork belly!
- 500g Fresh Minced Meat (use Thermomix to mince fresh 五花肉 or pork belly)
- 110g raw sugar
- 14g soy sauce
- 20g oyster sauce
- 1/2 tsp himalayan salt
- 45g honey (may substitute with maltose but I did not try maltose)
- 2 tsp fish sauce
- 2 tsp shaoxing wine
- Black pepper to taste
- Remove any skin and cut the meat into 3-4cm cubes, line flat on a tray/bag and leave it in the freezer to partially freeze for 60min (I thawed mine since I bought the meat couple of days ago)
- Divide the meat cubes and mince in two batches at <2sec/turbo> 4 times
- Add all the seasonings into the mixing bowl and knead 2 min
- Place a baking sheet on a baking tray
- Scoop out the mixture and use a spoon to spread a thin layer on the baking tray
- If you want absolute uniformity in thickness, you can place a plastic sheet over the flatten meat and use your rolling pin to flatten the mixture evenly
- Bake at 160C for 20 minutes in middle rack
- Remove and cut the meat into squares using a pizza cutter
- Adjust the temperature to the maximum on grill (if available)
- Bake for 2 min at maximum temperature, then remove and flip over and bake for another minute
- Remove and flip again and bake for another minute
- Repeat if you prefer the meat darker or more charred (I skip this step)
- Steps 9-12 may be made in an air fryer at 180C but flipping is optional since the air circulation in the air fryer will brown quite nicely both sides 😊
- Cool on baking paper and store in the fridge (freeze if you've made a large batch). Gently steam or reheat in your oven (or air fryer) to reheat fridge stored ones. If your bak kwa is more lean, steaming to heat up will be nicer
Each batch so far gets completely consumed within the same day every time!
It is that "finger-licking" good 😊😊.
The kids made toasted focaccia with bak kwa toppings!
#Thermomix #homemadebakkwa #thermomixSingapore #ThermomixSG #homecooking #bakkwarecipe #airfriedbakkwa
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