1 kg back or shoulder bacon
60g garlic (or use some garlic flakes)
4 Tbsp (approx 150g) honey
2 Tbsp light soya sauce
1 Tbsp sesame oil
2 Tbsp fish sauce
1/4 tsp salt (adjust salt according to how salty your bacon is)
1 Tbsp oyster sauce
1. Bruise whole garlics and remove skins and set aside.
2. Mix all marinade ingredients together and microwave till sugar is melted
3. Put in the garlic and leave mixture to cool.
4. Marinade bacon in an airtight container in the fridge.
5. Leave to marinade for at least 2 days before grilling (bacon should be submerged in the marinade)
6. Barbecue on a low heat until golden.
1. I bought a reasonably priced (didn't see the point of buying expensive bacon, as I was going to completely alter its flavour anyway) 1 kilo pack of shoulder bacon ( it is leaner, have to watch those cholestrol level) and split it into half. Marinated one half for 2 days and barbequed it first, then using the same marinate, added half the required sugar and marinated the remaining bacon for the required duration.
2. The barbecued bacon gets a nice and sticky after being left to sit for a few hours.
Recipe : rusti @kitchencaper
Tuesday, May 23, 2006
This recipe is based on the style of loong yoke (recipe here) aka bak kwa or ba gua (as they are popularly called in Singapore) or barbecued dried meat except it uses bacon instead of pork. Rusti from kc posted this recipe and it seem an easy way to make a delicious piece of bbq meat that I can also use when making my tomato, onion and bacon loaf. It will definitely be more flavoursome than the ordinary bacon that I have been using. It tasted great eaten with a slice of homemade bread or as a snack.