Bak Kwa (Chinese Pork Jerky)
Wafer thin Bak Kwa (Chinese Pork Jerky) is a must-have for the Chinese New Year. Make your own using just a few simple ingredients and at a fraction of the cost.(Makes 30 slices of bak kwa)
- Prep time
- 45 min
- Cook time
- 50 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs ground pork (with at least 20% fat (900g))
- 2 tbsp Shao Hsing cooking wine
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- ½ tsp ground pepper
- ½ tsp five-spice powder
- 2/3 cup sugar ((145g))
Instructions
- 1
Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).
- 3
Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling.
- 4
Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
- 5
Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.
- 6
The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
- 7
Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly.
- 8
Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.