DIY BBQ Pork

The craze of this 自製豬肉乾 DIY BBQ Pork, at Leisure Cat, has almost died down by now. Saw so many forummers made this last month. Out of curiosity, I also tried this. First trial was not very successful because I reduced the amount of sugar which was a great mistake. Eventhough I reduced the other seasoning ingredients as well, the taste was completely off the right track. On my second trial, I followed the amount of sugar called for in the recipe but reduced the other three ingredients further, namely dark soy sauce, light soy sauce and cooking wine.

Verdict? My three guinea-pigs and I agreed that there was a tinge of light soy sauce taste, so minute reduction of light soy sauce might be the solution. Nevertheless, they gave the thumbs up for this BBQ Pork. Not exactly like the BBQ Pork we used to eat but the taste and texture were very close, nice in its on way as compared to the store bought BBQ Pork.

If you are keen in this recipe, view the step by step photos here. She didn't use a baking tray although it was mentioned in her recipe. The recipe below has been tweaked, if you want the original recipe, view DIY BBQ Pork.



DIY BBQ Pork
自製豬肉乾

Ingredients:
1 lb. minced meat, with some fats
1-1/2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 cup sugar


Method:

Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.

Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)

Put the parchment paper with minced meat, on a baking tray.

Bake in preheated oven at 125 degree Celsius for 20 minutes. **After that, increase the temperature to 180 degree Celsius and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.

Cooled and cut into pieces.

Tazz’s Note: ** For the last part, I baked the meat for 20 minutes at 180 degree Celsius. Then I removed it from the oven. Left it to cool and flip over on a fresh piece of parchment paper, then baked for an extra 10 minutes at 180 degree Celsius.

I think the time used to bake the BBQ Pork depends on the thickness of the meat.

P.S. I did a third batch on 15th April '06 for the BBQ gathering with my cyber friends. Adjusted the light soy sauce to slightly lesser than 1 tbsp and added 1/4 tsp of cooking oil. Bingo!! :)