Classic Bak Kwa (Pork Jerky)
Everyone loves to have pork jerky in the Chinese New Year. It is delicious as a snack, eat with bread, rice or noodles!
- Prep time
- 24 hr
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 500 g Ground Pork
- 500 g Ground Pork
- 1 tsp Fish Sauce
- 1 tsp Fish Sauce
- 1 tsp Oyster Sauce
- 1 tsp Oyster Sauce
- 1 tbsp Huadiao Wine/Rice Wine
- 1 tbsp Huadiao Wine/Rice Wine
- 2 tbsp Soy Sauce
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Sesame Oil
- 100 g Sugar
- 100 g Sugar
- 0 .25 tsp Five Spice Powder
- 0.25 tsp Five Spice Powder
- 0 .25 tsp Salt
- 0.25 tsp Salt
- A little Pepper
Instructions
- 1
Stir all the ingredients evenly, and then stir in the same direction until it becomes slightly sticky. Place in the refrigerator to marinate overnight.
- 2
Stir well the marinated ground meat, and then spread it on the baking paper evenly. (Thickness depends on your personal preference)
- 3
Sun-drying pork jerky on the balcony or outside the house (only takes about one hour under the strongest sunlight at 12 noon)
- 4
Cut the sun-dried pork jerky into small pieces, then turn it over and dry it for another one hour.
- 5
Put the sun-dried pork jerky in the steamer or on the steaming rack.
- 6
Cut a few slices of garlic and place on a small plate, then burn a small piece of charcoal and place it on the garlic.
- 7
Pour a little cooking oil on the hot charcoal.
- 8
Put the steamer on, close the lid and smoke for about 10 minutes.
- 9
The smoked pork jerky can be frozen and stored. When you want to eat it, bake it in the oven with top heat 200°C on both sides until cooked or fry it in a non-stick pan, then you can enjoy the charcoal-grilled flavor pork jerky anytime!