Bak Kwa (Chinese Pork Jerky)

Bak Kwa also known as Rou Gan (肉干), is a salty-sweet dried meat product which is similar to beef jerky. Bak kwa is very famous in Malaysia and Singapore, especially during the Chinese New Year. Bak Kwa is a must-have traditional snack food during Chinese New Year. Nowadays, make your own Bak Kwa is just needed a few simple ingredients at a low cost.

Bak Kwa is the Chinese version of meat jerky with the combination flavor of soy sauce, oyster sauce, five spice powder, sugar, pepper, shaoxing wine and salt. It is usually grilled by using a charcoal fire. But today we are going to show you the way grilled the pork jerky by using the oven!

Why must have Bak Kwa during Chinese New Year?

When I was a kid, Bak Kwa was only available during the period when Chinese New Year is nearby. My neighbors like to grill the Bak Kwa a week from Chinese New Year. The fragrant barbequed meat aroma spread in the air. Bak Kwa was so expensive during last time, and it is like all special foods available only once a year. Bak Kwa was an expensive and luxury food, so it becomes popular during Chinese New Year when families wanted to welcome the good prosperity for the coming year.

Type of Meat for Bak Kwa

Minced shoulder butt is the best part to make the Bak Kwa. Choosing meat which contains a good amount of fats would enhance the flavors during the Bak Kwa making.

How to store Bak Kwa?

• Store in a dry and cool place. Avoid direct contact the Bak Kwa with sunlight. This is to prevent Bak Kwa to become mildew.
• Put the Bak Kwa in a plastic bag, sealed and refrigerated it. Heat it up by using oven when you want to eat.
• Vacuum packaging. It can prolong the freshness of the Bak Kwa which is up to 1 month.

Recipe Ingredients:

The recipe calls for:

• Minced Pork
• Sugar
• Soy Sauce
• ShaoXing Wine
• Oyster Sauce
• Salt
• Pepper
• Dark Soy Sauce
• Five Spices Powder
• Honey (optional)

How to Make Bak Kwa?

• Add sugar, soy sauce, shaoxing wine, Oyster sauce, salt, pepper, dark soy sauce, five spices powder and fermented tofu to minced meat. Mix it for 5 – 7 minutes. It should show a sticky texture once it is thoroughly mixed.
• After well mixing, put it in the refrigerator for at least 5 hours (or overnight).
• Put the meat on a piece of baking paper and flatten it with a rolling pin.
• Pre-heat the oven at 135 degrees for 10 minutes. Put the meat in the oven and bake it for 20 minutes.
• Remove juice extracted from the meat. Cut the meat into smaller size pieces. Brush the honey onto the surface of the meat.
• Put the meat into the oven and bake for another 5 minutes for each side at 200 degrees. Done.