bak kwa

Bak kwa 肉干 is the Chinese version of pork jerky, made by thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with open fire.

Bak Kwa

(1 pound) of pork shoulder loin, minced

(3.8 oz) of sugar

soy sauce

oyster sauce

fish sauce

Shaoxing wine

honey

tsp of 5 spice powder

white pepper

salt

liquid

Mix all the ingredients, except the honey water....

Mix all the ingredients, except the honey water. Mix until the ground meat absorbs all the liquid seasonings and become a gooey paste.

Store in the refrigerator for one hour or...

Store in the refrigerator for one hour or longer.

Place 150g of the meat paste on a...

Place 150g of the meat paste on a piece of baking paper. Place a plastic sheet on top and flatten the meat paste with your hand.

Roll out the meat paste with a rolling...

Roll out the meat paste with a rolling pin to form a nine inches square. Remove the plastic sheet.

Preheat the oven to 160°C/320°F, top and bottom...

Preheat the oven to 160°C/320°F, top and bottom heating elements. 

Place the tray of raw meat at the...

Place the tray of raw meat at the middle rack, bake for 15 minutes. 

Remove and cut it into four smaller squares.

Apply the basting liquid on both sides of...

Apply the basting liquid on both sides of each half-done bak kwa.

Arrange the bak kwa on a wire rack.

Bake at 230°/ 445°F, top and bottom heating...

Bake at 230°/ 445°F, top and bottom heating elements. 

Once it starts to sizzle, turn over the...

Once it starts to sizzle, turn over the bak kwa every two to three minutes to ensure even grilling.  

Once the edges start to char, remove it...

Once the edges start to char, remove it immediately from the oven. 

https://mediavine-res.cloudinary.com/video/upload/dtph2hn2jslhkjcdgdb3.mp4

Learn how to make tender and flavorful Chinese pork jerky bak kwa at home with only 4 ingredients using oven. All natural with no preservatives. Perfect as a snack or for Chinese New Year gifting.

Easy Homemade Bak Kwa Chinese Pork Jerky (In the Oven)

gr pork

sugar

tsp fish sauce

Tbsp soy sauce

tsp sesame oil

tsp Chinese five-spice powder

tsp white pepper

Tbsp honey

water

small rolling pin

parchment paper

x 10 inch Jelly roll pan

kitchen brush

Make sure to choose ground pork with some fat marbling. This is to ensure you'll get tender pork jerky later

Place all the ingredients in a mixing bowl and mix with your clean hand for about 1 minute. The meat mixture will turn pasty, which is what we want

Cover with a plastic wrap and refrigerate to let it marinade overnight in the fridge, at least 6-8 hours is my suggestion for a great flavor

Marinade the pork:

Preheat oven to 300 F (160 C). Transfer the marinated pork to a jelly roll pan, lined with heavy-duty aluminum foil (few layers of parchment paper will do too). Place a cling plastic wrap or parchment paper on top and use your palm to roughly spread the meat and then use a rolling pin to roll the meat out evenly to cover the entire pan and to about 3 mm thickness. I feel like this is a great thickness, not too thin, not too thick. Perfect for the bak kwa to be tender

Shaping:

Place the jelly roll pan 3rd rack from the top and let it bake for 15-20 minutes. Pour off excess liquid if there&#039;s any accumulated during baking. If you use ground turkey or chicken, you may need to bake a little longer because more liquid is accumulated

Remove from the oven and very gently, use a spatula or turner to loosen the meat from the pan to flip it over to the other side. You'll be surprised how easily this can be done

Once the meat is turned, bake it again for another 15 minutes. Remove from the oven. The bak kwa is still looking pale and not even close to the finished product you imagine, but fret not, we are not done yet

Cut the bak kwa with kitchen shears into the desired size. I cut into 4 x 4 inch pieces. You can cut into a large size like the one they sell, it&#039;s up to you. Change to a new aluminum foil or parchment paper and place on a baking sheet again.

Cooking:

Arrange the bak kwa pieces back into the pan. Mix honey with water for brushing on the bak kwa. Brush on the bak kwa and sprinkle with some sesame seeds (optional) . Increase the oven temperature to 425 F (220 C). Bake them for another 10-15 minutes or until the jerky turn slightly reddish in color and darker, but not burnt. When you are happy with the color, turn to the other side and brush with some honey mixture and bake again for another 10-15 minutes

You can also use a broiler. Turn on the broiler on high and broil for 5-10 minutes. DO NOT walk away. Once you are happy with the color, flip over and broil again until the honey nicely caramelized

Increase oven temperature:

Let them cool down and then store in air-tight container. Bak kwa is best consumer after 24 hours as the flavors have really developed. They can be kept at room temperature for up to 3 days or store in the refrigerator for up to 1 month

Serving and storage:

https://content.jwplatform.com/videos/6YNHO3Ys.mp4

Learn how to make tender and flavorful Chinese pork jerky bak kwa at home using an oven. All-natural ingredients with no preservatives. Perfect as a snack or for Chinese New Year gifting.

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)

Bak Kwa (Chinese Pork Jerky)

lbs pork (with

tbsp Shao Hsing cooking wine

tbsp dark soy sauce

tbsp fish sauce

½ tsp ground pepper

five-spice powder

sugar ((145 grams))

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.

Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).

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.

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.

Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.

The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.

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.

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.

https://www.youtube.com/watch?v=gvESteAwzDs

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. FULL RECIPE ► http://bit.ly/MCKBakKwa

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Bak Kwa (Chinese Pork Jerky) | Malaysian Chinese Kitchen

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Bak Kwa

Easy Homemade Bak Kwa Chinese Pork ...

Bak Kwa (Chinese Pork Jerky)

Top 3 bak kwa recipes from across the web

The most viewed bak kwa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bak Kwa

Easy Homemade Bak Kwa Chinese Pork ...

Bak Kwa (Chinese Pork Jerky)

The most viewed bak kwa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine