Bak Kwa (Pork Jerky) 肉乾

10 January 2016 Update:

I have now made a video showing how I prepared this dish. The pork is marinaded overnight and cooked at low temperature (130°C)  in the oven to solidify the meat. Traditional method for grilling the cooked pork meat is to barbecue over charcoal fire. For home use, I have use 2 alternative methods : baking at 180°C or pan frying. The video features both these methods.

VIDEO LINK: https://youtu.be/eP8-CX7nZxw?si=v6XKmoHnW6r2481k

24 November 2015 Update:

I made Bak Kwa three months ago and decided to make another batch of this savoury-sweet snack today using a slightly  different method. I did not make any change to the ingredients as I am quite happy with the flavour.

After cooking the meat, instead of grilling, I brushed the cut meat slices with a little oil and lightly fry them in a cast iron pan till golden brown. By doing this, I avoided getting these bak kwa burnt as I can now control the amount of heat.  The adjusted recipe is posted below.

Original Post on 27 August 2015

Another favourite in our family is Bak Kwa. Our kids love it, we love it. Whenever we see this being sold (Singapore, Malaysia, Hong Kong, China or Taiwan) we simply cannot resist buying and eating it right away - despite the fat and cholesterol! Bak Kwa is not sold in Australia, so when I heard this can be made at home, I had to try it and, happy to add, have been quite successful in replicating it.

INGREDIENTS

• 500 g Pork (at least with 10% fat) - minced

• 1/8 teaspoon Five-spice powder

• 1 tablespoon Oyster sauce

• 1 teaspoon Sweet sauce (A1 sauce)

• 1 tablespoon Light soy sauce

• 1/2 tablespoon Chinese rice wine

• 1/2 tablespoon Fish sauce

• 100 gm Sugar

• 1/2 teaspoon Salt or to taste

• 2 tablespoons Honey

• A dash of White Pepper

METHOD

1. Put all ingredients in a mixing bowl and stir the mixture until the meat becomes gluey (important step).  Store in the fridge to season for several hours, if not overnight.

2. When ready to start cooking, pre-heat oven to 130°C  fan-forced. (yes, 130°C, this is not a mistake).

3. Spread the marinated minced pork thinly (about 2 mm) onto baking paper.  Put another piece of baking paper on top and roll evenly using a rolling pin.  Put it on a baking tray.  Carefully remove the top layer of baking paper.

4. Bake in oven 130°C for 15 mins. Remove from oven. Increase the oven temperature to 180°C (fan forced).

5. Wait for meat to cool slightly, then cut the meat into your desired size and shape using scissor, knife or pizza cutter.  Place them back on the same baking tray.

6. Grill at 180°C for 3  mins or till golden brown. Remove from oven, flip over another side.  Wait for oven to get back to 180°C and grill for 3 mins or until golden brown or slightly burnt. Watch out for burns. Alternatively, brush the meat slices with a little oil and lightly fry them in a cast iron pan till golden brown. This will avoid getting these Bak Kwa burnt as you can control the amount of heat.