Chinese Pork Jerky (Bak Kwa)
Bak kwa is the famous customary and much-loved Chinese New Year snack in Malaysia and Singapore. It has a smoky, aromatic and savoury flavour and extremely addictive.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 21 servings
- Difficulty
- HARD
Ingredients
- 1 kg minced pork ( (85% lean meat and 15% fats))
- 31/2 tbsp gluten free light soy sauce
- 1 tbsp gluten free kecap manis
- 21/2 tbsp gluten free oyster sauce
- 3 tbsp medium dry sherry
- 2 tbsp fish sauce
- 11/2 tbsp sesame oil
- 1 tbsp five spice powder
- 120 g raw cane sugar
- 1 tsp ground white pepper
- 1 tbsp Honey
Instructions
- 1
Combine the pork and the marinade ingredients in a large mixing bowl.
- 2
Mix thoroughly until well combined and the pork is sticky.
- 3
Cover with cling wrap and let the pork marinade for 4 hours or overnight in the refrigerator.
- 4
Preheat oven to 170C or 340F.
- 5
Transfer the pork mixture to a cookie pan lined with baking paper.
- 6
Roughly spread the pork mixture with a spatula. Then cover with a piece of cling wrap or baking paper on top and use a small rolling pin to flatten the meat to around 2mm.
- 7
Bake in the middle rack of the oven for 15 minutes. Then carefully turn over and bake for another 15 minutes. Let the meat cool down.
- 8
Using a kitchen scissor or pizza cutter, cut the meat into your preferred size. I cut into 4 inch x 3 inch pieces.
- 9
Preheat oven to 200C or 400F.
- 10
Mix the honey and water together for glazing.
- 11
Place the cut pork pieces onto a freshly lined cookie pan. Glaze each pork pieces with the honey mixture using a kitchen brush.
- 12
Bake in the upper rack of the oven for 5 minutes. Taking care not to burn the meat.
- 13
Then turn the pork over and glaze with the honey mixture again. Bake for another 5 minutes.
- 14
Store in an airtight container in the refrigerator for up to a week.