Tuesday, April 27, 2021

Bak Kwa

The biltong (Icons passim) went well a fortnight or so ago, so we are trying a Chinese pork equivalent.

I bought belly slices yesterday, snipped them up further and marinated them overnight in rice vinegar, dark soy sauce, fish sauce, roasted sesame oil, ground pepper and five-spice powder.

I have drained it this morning as the marinade was pretty wet and put the pork back uncovered in the fridge to dry a little more. I will take it round Ollie's after work today to be put in the dehydrator with the idea being that they will bring the end product around to the Standard on Wednesday for a test taste.

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