Random Sequence

This post is about making Singapore/Malaysia style bakkwa (肉干), or savory pork slices, at home. There are numerous recipes for this online, but none of them hit the mark for me. It took many attempts over several years, going through different recipes and techniques, before I put together a recipe that can be easily made at home, which I feel closely resembles the commercial product. Commercial products are priced upwards of $50/kg in Singapore, and even up to $100/kg when they are exported to places like Australia. Yet, making it at home only cost $10+/kg in terms of ingredients, so it is something that is definitely worthwhile making at home. Also the process for making it is not really complicated. First the main ingredient, pork. Most online recipe will use minced pork, but I like to use thinly sliced pork (1mm thickness). The texture of the final product is different. The former is softer, while the latter is more chewy. Both types are sold commercially: 切片 (sliced) and 碎肉 (minced

I have uploaded the final code for ESPCLOCK4 to GitHub . Full details and schematic at the repository. I have also created 2 prototypes, 25cm and 38cm clocks:  I am quite happy with this version. It is much easier to debug (by using a dev board with the UART intact during development, and switching to one with the UART removed to save power for production), and very straightforward to implement on a prototype board. It also uses very few external components, but is equally power efficient. Future enhancements will include: - Adding an external clock crystal to eliminate the RTC_SLOW_CLK drift. - Using C to write the ULP code. Assembly code is tedious and error-prone. ESPCLOCK1  /  ESPCLOCK2  /  ESPCLOCK3  /  ESPCLOCK4