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    Home » Recipes » pork

    Bak Kwa (Chinese Pork Jerky)

    Last Modified: October 9, 2022 by Elaine| 13 Comments

    900 shares
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    Jump to Recipe - Print Recipe

    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. I love to make this for children in school days as snack.

    Chinese Pork Jerk|chinasichuanfood.com

    This pork jerk is very popular on journey as a travel gift, usually with a high prices. Making it at home is super easy. Some of the store bought pork jerk is colored by a natural red ingredients, red yeast rice (红曲米), which is widely used in Chinese cuisine for coloring such as Char Siu. However it is completely fine to skip the coloring and using honey brushing to create a lovely and appealing color.

    Chinese Pork Jerk|chinasichuanfood.com

    Tips about how to make perfect Bak Kwa or Chinese pork jerk at home

    1. Choose the right pork cut. Recommend choosing lean meat with 5% to 10% fat. If only lean is used, the bak kwa will be too dry however if too much fat used, there will be too much oil and fatty after cooled.
    2. Fish sauce(Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.) is a must for this recipe.
    3. Marinating time must be guaranteed for a profound and uniform flavor.
    4. Tips about how to make the pork sheet large and thin: roll with plastic wrapper covered so the pork won't attach to the rolling pin. Remove the extra pork on the edges and then place in the center of the sheet, repeat the process of rolling to make it as even as possibly.
    Chinese pork Jerk|chinasichuanfood.com

    Steps

    Cut the pork into large pieces and then place in a food blender. Add all of the marinating ingredients. Pause and blend for 20 seconds until the pork is finely minced and becomes sticky. If the pork is not sticky enough, stir the content in one directly for a while and it will become quite sticky. Cover with lid and set in fridge for at least 4 hours or overnight.

    Chinese pork jerk|chinasichuanfood.com

    Pre-heat oven to 170 degree C. Then place one silver paper around the ovenware and then lay the minced pork on. Cover with plastic wrap (to avoid sticky) and then roll the minced pork into a thin meat piece.

    Chinese pork jerk|chinasichuanfood.com

    Tips about how to make the pork sheet large and thin: roll with plastic wrapper covered so the pork won't attach to the rolling pin. Remove the extra pork on the edges and then place in the center of the sheet, repeat the process of rolling to make it as even as possibly.

    Chinese pork jerk|chinasichuanfood.com

    Place in the middle rack of the oven and heat for 15 to 20 minutes. Then there will be water and oil mixture in the bottom of the pan. Take it out and pour the liquid.

    Chinese pork jerk|chinasichuanfood.com

    Brush honey on surface. Heat for another 10 minutes.

    Chinese pork jerk|chinasichuanfood.com

    Transfer out and turn over the pork piece. This should be quite easy at this stage because the pork jerk is almost done and hardened. Brush honey on the other side and garnish some toasted sesame seeds if using. Continue heating for another 5 to 8 minutes until the pork jerk is well colored.

    Chinese pork jerk|chinasichuanfood.com

    Cool down slightly and cut into small pieces.

    Chinese pork jerk|chinasichuanfood.com
    Chinese Pork Jerk|chinasichuanfood.com

    Baw Kwa (Chinese pork jerk)

    Homemade perfect snack, Baw Kwa, Chinese pork jerk
    5 from 2 votes
    Print Recipe
    Servings 4
    Calories 298 kcal

    Ingredients
      

    • 400 g pork with 5% to 10% fat

    Marinating seasoings

    • ¼ tsp. salt
    • 1 tbsp. fish sauce
    • 1 tbsp. light soy sauce
    • ½ tsp. Chinese five spice powder
    • ¼ tsp. ground white pepper
    • 2 tbsp. sugar

    Instructions
     

    • Prepare the pork| Cut the pork into large pieces and then place in a food blender. Add all of the marinating ingredients. Pause and blend for 20 seconds until the pork is finely minced and becomes sticky. If the pork is not sticky enough, stir the content in one directly for a while and it will become quite sticky. Cover with lid and set in fridge for at least 4 hours or overnight.
    • Pre-heat oven to 170 degree C.
    • Shaping Then place one silver paper around the ovenware and then lay the minced pork on. Cover with plastic wrap (to avoid sticky) and then roll the minced pork into a thin meat piece. (Tips about how to make the pork sheet large and thin: roll with plastic wrapper covered so the pork won’t attach to the rolling pin. Remove the extra pork on the edges and then place in the center of the sheet, repeat the process of rolling to make it as even as possibly.)
    • Baking Place in the middle rack of the oven and heat for 15 minutes. Then there will be water and oil mixture in the bottom of the pan. Take it out and pour the liquid.
    • Brush honey on surface. Heat for another 10 minutes.
    • Transfer out and turn over the pork piece. This should be quite easy at this stage because the pork jerk is almost done and hardened. Brush honey on the other side and garnish some toasted sesame seeds if using. Continue heating for another 5 to 8 minutes until the pork jerk is well colored.
    • Cool down slightly and cut into small pieces. This pork jerky can be kept in air-tight container and fridge for 3 days.

    Nutrition

    Calories: 298kcalCarbohydrates: 8gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 72mgSodium: 672mgPotassium: 315mgFiber: 1gSugar: 8gVitamin A: 9IUVitamin C: 1mgCalcium: 21mgIron: 1mg
    Tried this recipe?Mention @ChinaSichuanFood
    Chinese pork Jerk|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Viviana

      November 23, 2014 at 11:32 pm

      I can remember when Bee Cheng Hiang had a barnch near Times Square in Hong Kong. I used to go there on a regular basis to get some of this stuff for snacks but they closed up years ago and if they still have any barnch in Hong Kong, I don't know where! But I still buy lots of this kind of stuff every time I go to Macau, have seen more than 2 dozen varieties there, everything from standard pork to kangaroo!

      Reply
    2. carole

      December 06, 2014 at 2:17 pm

      can you make this in a dehydrator?

      Reply
      • Elaine Luo

        December 07, 2014 at 8:05 am

        Hi Carole,

        I have never used dehydrator to make Bak Kwa. But I do not recommend doing so because dehydrator cannot arose the aroma. But if you can give a try, it would be perfect.

        Reply
    3. Shabs

      October 02, 2016 at 7:44 pm

      How much of cooking wine did you use? You didn't mention it in the ingredients.

      Reply
      • Elaine

        October 13, 2016 at 11:40 am

        Updated! Thanks for the correctness.

        Reply
    4. myloan nguyen-ly

      January 26, 2018 at 2:13 pm

      Hi Elaine,
      There is lot of liquid came out while it was baking. I have to drain it off. Is it normal? Thanks,

      Reply
      • Elaine

        January 26, 2018 at 7:27 pm

        Are you using ground pork directly? Store bought or home grounded ?

        Reply
    5. Lois

      July 02, 2021 at 3:37 am

      5 stars
      I loved making this! Delicious!

      Reply
      • Elaine

        July 08, 2021 at 9:07 pm

        Thanks Lois for your lovely feedback!

        Reply
    6. desire germain lavigilante

      September 24, 2021 at 1:12 pm

      need more recipe on pork

      Reply
    7. Cristina

      April 04, 2022 at 10:26 pm

      5 stars
      I am happy when I see in my email a message from you telling me that you have published something new. Greetings

      Reply
    8. Sandy

      April 06, 2022 at 9:49 pm

      Hi Elaine, can I use ground pork bought from the store?

      Reply
      • Elaine

        April 08, 2022 at 10:22 am

        Sure, Sandy. But if you use minced pork, you need to mix the pork with seasonings by hand, not meat grinder.

        Reply

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