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Bak Kwa Recipe (Pork Jerky)

   

Bak Kwa (Chinese Pork Jerky)

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Chinese New Year (CNY) is just a few days away (23 January, Mon), have you bought your bak kwa (Chinese bbq pork jerky;rougan; long yoke; 肉干) yet? By this time, there will be long queues at popular bak kwa stores and the prices will be sky high (at least S$40 per kg). I have always hated queuing so I almost never buy bak kwa during the festive season anymore.

See Also: Pen Cai Recipe

This year, I experimented with making my own bak kwa and I was pleasantly surprised by the result. I will definitely be making a few more batches before CNY. The ingredients are really cheap (just minced pork and seasonings) and I am using the oven to do the grilling. The quantity listed below will fit one standard oven tray, but feel free to make several batches at a time according to your needs and oven size. As long as you have the proper set-up and equipment, believe me that making your own home-made bak kwa is actually a breeze to pull off!

Printable Recipe
Bak Kwa Recipe (Chinese Pork Jerky) (Step-by-Step)
Bak Kwa (Chinese Pork Jerky) Combine minced pork and seasonings in a deep plate. Mix the ingredients with the back of a spoon in a circular motion, until the red hue is even; this will take several minutes. The resultant mixture will have a gluey consistency. Wrap plate with cling wrap and refrigerate for a few hours.
Bak Kwa (Chinese Pork Jerky) Place parchment paper on a flat surface and spread the meat mixture one layer as thin as possible (about 5mm) with the back of a spoon.
Bak Kwa (Chinese Pork Jerky) Align the wire mesh directly over the meat mixture and invert it.
Bak Kwa (Chinese Pork Jerky) Carefully peel away the parchment paper.
Bak Kwa (Chinese Pork Jerky) Place the wire mesh with the meat mixture on top of an oven wire-rack with a tray beneath it. Bake the bak kwa at low heat for 20 minutes to dry the meat, then increase the oven heat and bake for 12 minutes.
Bak Kwa (Chinese Pork Jerky) When cool enough to handle, remove wire rack and transfer bak kwa to chopping board. Use a pizza cutter or pair of kitchen scissors to cut bak kwa to desired shapes and sizes.
Return bak kwa pieces to wire rack, the other side up (the side with the wire grill lines), and continue baking for 10-15 minutes, until the edges start to char slightly. Cool on wire rack and store in air-tight container.
                                           

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54 Responses to “Bak Kwa Recipe (Pork Jerky)”

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  1. Malcolm Yam via Facebook — January 17, 2012 @ 4:50 pm

    does the juice leak out during baking?

    Reply

  2. Joyce — January 17, 2012 @ 4:59 pm

    Have people started hanging around outside your apt and ringing your doorbell? I have the nose of a bloodhound where bak kwah is being grilled.

    Reply

  3. NoobCook via Facebook — January 17, 2012 @ 5:08 pm

    Malcolm, the bak kwa is sitting on a wire mesh, so any liquid will be collected on the tray beneath.

    Reply

  4. Yvonne Leong via Facebook — January 17, 2012 @ 5:29 pm

    I love you NoobCook for making every dish or types of food possible thru your clear and encouraging recipes!!! Am keeping all your recipes or life! Yay yay yay!!!

    Reply

  5. Ann Low via Facebook — January 17, 2012 @ 5:48 pm

    I want to make this but no time :( Maybe after CNY.

    Reply

  6. Claudine Tan — January 17, 2012 @ 7:00 pm

    U r incredible!!

    Reply

  7. NoobCook via Facebook — January 17, 2012 @ 9:34 pm

    Thanks Yvonne ♥

    Reply

  8. B — January 17, 2012 @ 10:00 pm

    Yum yum! Beats having to queue up and they’re just as tasty!

    Reply

  9. Candy Tan via Facebook — January 17, 2012 @ 10:41 pm

    Is there a ratio of meat vs fat for the mince meat you used?

    Reply

  10. NoobCook via Facebook — January 17, 2012 @ 11:00 pm

    Candy, no particular ratio, but you can use slightly fattier minced pork for more fragrance if you like.

    Reply

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