Place all ingredients (except the extra honey for the glaze) in a large bowl.
Use either a large spoon or your hands mix the pork with other ingredients until well combined.
The pork will take on a paste or "gluey" texture. The mixture will be quite sticky. If using your hands I suggest wearing disposable gloves.
Form the pork mixture into a ball and wrap in plastic wrap. Place in a clean bowl or container in the fridge for 8 hours or overnight.
When you are ready to cook your bak kwa pre-heat the oven 160°C (320°F). Line a 40cm x 30cm (16" x 12") baking tray with baking paper.
Remove pork mixture from the fridge and separate it into two portions.
Take one portion of the pork mixture and place it on the lined baking tray. With wet fingers flatten the mixture out slightly.
Place a large piece of cling wrap on top of the flattened pork mixture. With a rolling pin roll out the mixture until it is around 2mm (just over 1/16') thick.
Carefully remove the plastic wrap from the rolled out pork and place the baking tray with rolled out pork in the oven.
Place on the middle shelf of your oven and bake for 15 minutes and then flip the pork sheet over and bake for another 5 minutes. Remove from the oven and allow to cool.
Once the baking tray is cool enough (or use a second tray) repeat this process with the second half of the pork mixture.
Once the cooked pork sheet is cool enough to handle, use a sharp knife or kitchen scissors to cut into snack size pieces. Roughly 6cm x 6cm (1 ½" x 1½") size pieces.
Line the baking tray with a fresh sheet of baking paper. Place an oven proof rack on top of the tray. This could be a metal cookie cooling rack.
Place pieces of cut pork sheet on top of the rack.
Turn the grill on in your oven. You want the grill to be on high.
Heat honey for glaze in a small bowl in the microwave for a few seconds until liquid. If you don't have a microwave heat over the stove in a small saucepan.
Using a pastry brush, brush the tops of the pork pieces with honey.
Place pork on tray under the grill. Grill until the bak kwa starts to caramelised and is slightly charred.
Flip the bak kwa over on the rack using tongs or a fork. Be careful not to burn yourself on the hot honey glaze. Brush the unglazed side of the bak kwa with honey and grill until caramelised and slightly charred.
Remove from grill and allow to cool.
Repeat with any remaining pieces of pork.
When cool place bak kwa in an airtight container and store in the fridge for a couple of weeks. Can be eaten cold or reheated in the oven.
CookingCaramel – Karamel Masakan: This isn’t your run of the mill sweet caramel sauce that you make milkshakes with. The cooking caramel has the consistency of molasses, it is dark and sticky. It is a savoury sauce with a mild sweet flavour. Not as salty as soy sauce, with a slight metallic twang.