Homemade Chinese Pork Jerky Bakkwa 自制猪肉干
I absolutely love this easy Homemade Chinese Pork Jerky Bakkwa 自制猪肉干, a Chinese style sweet, slightly sticky, smoky, caramelized and bursting with flavor meat jerky!
- Prep time
- 4 min
- Cook time
- 12 hr
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500g ground pork, dark lean meat, approx. 10% fat
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp fish sauce
- 125g sugar
Instructions
- 1
Preheat oven to 140 F/60 C. Line your largest baking tray with baking paper.
- 2
Put the meat and all other ingredients into mixing bowl and mix in one direction only for 2 minutes.
- 3
Pour meat out on baking paper and use spatula to spread out and smooth over into an even approx 1/8 inch thickness.
- 4
Place baking tray in 140 F/60 C oven, leaving the oven door open around 2 inches.
- 5
Around the 8 hour mark of drying you should test the meat sheet and when you can lift it without breaking it to pieces. You can test it by trying to roll it up gently. Flip over to other side.
- 6
Let dry for a total of 12 hours or so until the meat is dry throughout and can easily be lifted up in one piece without any sticking to the paper.
- 7
Cut meat sheet to a size that will fit into your grilling pan and grill each piece over medium low heat for a few minutes until caramelized with black spots here and there.
- 8
Turn over and repeat on other side.
- 9
Let cool completely and cut into 2 by 1 inch rectangles. Store in air tight container and eat within a week, if it can last that long.