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.
Servings: 6 peoples
Ingredients
Main Ingredient
- 400 gram minced pork
Seasoning
- 80 gram sugar
- 1 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp dark soy sauce
- 1 tsp five spice powder
- 1 tbsp honey optional
Instructions
- 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.
Notes
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.
