And so I continue with my Chinese New Year posts…
Do you know that Chinese New Year lasts for 15 days? Fear not as I am not going to be blogging on and on about CNY food. I’ve got a waistline to watch. For this last food related CNY post, I would like to share with you the bak kwa (BBQ pork) I made yesterday.
Bak kwa is another must-eat in Singapore. People queue for this during CNY and pay a lot for it too. It is quite a nice gift for family and friends that you visit during CNY. Historically, the pork was first dried on the roof or out in the open. I can’t imagine what that would be like since Singapore is so hot and humid. Worse of all, wouldn’t it attract a lot of flies? Not to worry, I dried mine in the oven.
Red is the colour for good luck and prosperity and hence I used red food colouring to make the meat appear red. I was supposed to only add a little colouring but clumsy hands accidentally poured too much colouring into the meat. (Lesson learnt: always measure!).
I researched online to find an easy enough recipe and found them to be very similar. I ended up using the recipe from Justasdelish. It really isn’t as complicated as you might think it is to make bak kwa at home. Here’s a picture of the bak kwa after I’ve cut it up into smaller slices.
Verdict: For those familiar with the big bak kwa brands back home, I’m afraid these do not taste exactly the same. I thought that the 5 spice was perhaps too much for the recipe and tasted really strong. It was also a little too sweet for my liking. I personally prefer spicy bak kwa which isn’t too sweet. Having said that, I think these bak kwa really made Daniel very happy (big bak kwa fan!).
I really want to perfect this bak kwa recipe especially since this isn’t something most people will make themselves during CNY. On my next trip back to Singapore, I’ll definitely be trying some bak kwa to see what’s missing from the recipe (if I can figure it out…).