Bak Kwa (Chinese Pork Jerky)

Bak Kwa also referred to Chinese pork jerky is one of my favorite snacks. It has a sweet and combined flavor and loved by all of my family members. Since it becomes really hot now so I am trying to stay away from my wok and move little by little to the lovely oven.

Bak Kwa (Chinese Pork Jerky)

I will share some of the most important tips so that you can make Bak Kwa perfectly at home.

 

1. For the ingredients, choose around 90% lean and 10% fat to get the perfect taste. If only lean is used, the bak kwa will be too dry however if too much fat used, there will be too much oil.

2. Fish sauce(Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.) is a must for this recipe. And both dark soy sauce and light soy sauce are needed. Dark soy sauce helps to darken the color of Bak Kwa and light soy sauce helps to lighten up the taste.

Prepare minced pork; add salt, black pepper powder and sugar, cooking wine, light soy sauce, dark soy sauce and fish sauce. Stir in one direction at least 2 minutes until the pork becomes sticky.  Marinade for around 30 minutes.

Bak Kwa (Chinese Pork Jerky)

Transfer the minced pork to a cutting board and mince the pork again for around 4~6 minutes or until you feel sticky resistance.

By mincing the pork again;

1. The pork and all the seasoning will be combined well.

2. The bark Kwa will have a chewier taste and resilient texture.

Bak Kwa (Chinese Pork Jerky)

Then place one silver paper around your ovenware and then lay the minced pork on. Cover with plastic wrap and then roll the minced pork into a thin meat pie (around 1/3 cm). Try to make it even in thickness. I use two 26cm*30cm wire meshes for 1 lb. minced pork.

Remove the plastic wrap, brush honey and garnish white sesame seeds. Bake for 15 minutes and then turn around carefully, and then repeat the process.

Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: making around 20 pieces of 50 cm*50 cm

One of the most famous Chinese snack bak kwa; Chinese dried pork jerky.

Ingredients

  • Honey for brushing
  • White sesame seeds for garnish
  • Meat part
  • 1 lb. minced pork
  • 1/2 teaspoon salt
  • 1 teaspoon Chinese five spicy powders
  • 1 teaspoon ground pepper
  • 1 and 1/2 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • Several drops of sesame oil

Instructions

  1. Prepare minced pork; add salt, black pepper powder and sugar, cooking wine, light soy sauce, dark soy sauce and fish sauce. Stir in one direction at least 2 minutes until the pork becomes sticky. Marinade for around 30 minutes.
  2. Transfer the minced pork to a cutting board and mince the pork again for around 4~6 minutes or until you feel sticky resistance.
  3. Preheat oven to 180°C.
  4. Then place one silver paper around your ovenware and then lay the minced pork on. Cover with plastic wrap and then roll the minced pork into a thin meat pie (around 1/3 cm).
  5. Remove the plastic wrap, brush honey and garnish white sesame seeds. Bake for 15 minutes.
  6. Then turn around carefully, and then repeat the process to bake the other side with 15 minutes.
  7. Cool down and then cut into small sections.

Notes

There is no preservative included, so please keep them in airtight container and reheat before eating if necessary.

Bak Kwa (Chinese Pork Jerky)

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