"Bak kwa"

Ingredients

• 1 kilogram lean pork
• For Gravy: 1 1/4 tblsp.fish gravy
• 175 gram sugar
• 1/8 tsp.five spice powder
• 1 tblsp.lard
• 1/2 tblsp.rose wine
• 1 1/2 tblsp.soy sauce
• 1/8 tsp.pepper
• 1 tsp.MSG
• 1/2 tsp.saltpetre

Directions

Slice pork thinly. Season with gravy. Arrange thin pieces of pork onto a big flat plate with small holes (for ventilation) such that they become a big layer of sliced pork. Leave the pork to dry. When dry, cut it into squares (about 10 cm in length). Barbecue the square pork slices with burning charcoal until both sides are golden in colour. The barbecued slices can be stored in the freezer for up to several weeks

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