Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven 40°C/100°F/Gas - less than ¼. (See Recipe Notes)

In a mixing bowl, thoroughly mix the bicarbonate of/baking soda with the pork mince.

Add all the remaining ingredients to the bowl.

Mix until it is all completely combined and the meat is covered in all the glorious flavours.

Cover with cling film and put it in the fridge to marinate, for a minimum of an hour, but ideally for a few hours, or up to overnight in the fridge.

When you are ready to make it, place a large piece of baking parchment on your work surface and tip the meat out into the centre of it.

Using your hands, shape the meat into an oblong shape and ensure it is of even thickness before you start to roll it.

Cover with cling film and roll out very thinly.

Use a palette knife to neaten the edges and try and ensure a more even edge.

Continue to roll – as it gets bigger, you may need to move the cling film around to the area you are rolling. Mine was roughly 25cms/10in x 40cms/16in.

Remove the cling film and transfer, on the baking parchment, to your oven tray and place in the oven for 40 minutes to dry out a little.

After 40 minutes, turn the grill function on to 200°C/400°C/Gas 6 and grill the Bak Kwa until caramelised and cooked through. Turn the baking tray every 5 minutes or so to ensure even cooking and do not take your eyes off it – it can burn very easily.

Take out of the oven and very carefully turn the meat over. Briefly cook on the other side until glistening and a glorious sweet, sticky, brown colour. If you notice any areas burning or cooking more quickly than others, cover this area in a little bit of foil.

Leave to cool on the tray. When cool, remove onto a large chopping board, cut off the burnt edges and chop into squares.

Store in an airtight container in the fridge.