| Ingredients | Wt (g) |
| Pork minced | 600 |
| Soy Sauce (Light) | 45 |
| Cooking Wine | 45 |
| Fish Sauce | 30 |
| Sugar Brown | 100 |
| Salt | 2 |
| Hela Sichuan BBQ Spice | 10 |
| Hela Pepper White Ground | 1 |
| Hela Garlic Powder | 2 |
| Sesame seeds (optional) | 5 |
| Honey Mixture (optional) | Wt (g) |
| Honey | 60 |
| Water | 40 |
Instructions: Marination –
- In a small bowl, mix all the wet and dry ingredients
- In a large bowl, stir with spoon or chopsticks in one direction until the meat is sticky and more paste-like
- Place into the fridge for 12 hours
- Preheat oven to 170°C
- Grab a rimmed baking sheet on the baking tray, place the marinated meat on the baking sheet, using rolling pin to roll the meat out evenly to cover the pan and to about 3mm thickness
- Place the baking tray into the oven at 170°C for 12-15 minutes
- Take out the Bak Kwa and flip to another side to bake for another 10 minutes
- Increase the temperature to 190°C and bake the Bak Kwa for another 5 minutes
- Brush the Bak Kwa with honey mixture and bake till you achieve the desired colour and then flip to the other side and brush with the honey mixture again
- Allow it to cool and garnish with some sesame seeds