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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)”

  1. Alice Tan via Facebook — January 18, 2012 @ 11:35 am

    meaning mine need to top up rite?coz all my seasoning i measure in normal spoon.. anyway to save it before i go to grill later

    Reply

  2. Candy Tan via Facebook — January 18, 2012 @ 11:38 am

    Omg! Mine’s in trouble too. Haha Oh well. …. My son’s gonna eat it anyway. :-P

    Reply

  3. NoobCook via Facebook — January 18, 2012 @ 11:53 am

    If that is the case, u have to add more minced meat until it reaches a gluey consistency. All my recipes are measured in baking teaspoons and tablespoons for precision, they are not the same as the eating types. You can buy the measurement spoons cheaply at Ikea SG (about S$2 or so).

    Reply

  4. Alice Tan via Facebook — January 18, 2012 @ 12:00 pm

    ok.. add in meat but seasoning dun have to top up? i tasted a bit.. it taste ok now.. just the mince pork is soaking 1/4 of its watery..

    Reply

  5. masterofboots — January 18, 2012 @ 2:14 pm

    I can’t believe it! I can’t believe you made your own bak kwa! Can’t wait to try it out myself

    Reply

  6. Nasi Lemak Lover — January 18, 2012 @ 4:02 pm

    Now i in the midst of making 3kg of Bak Kwa, to given out to relatives..Homemade one always the best..Your Bak Kwa sound good too.

    Reply

  7. Michelle — January 18, 2012 @ 7:32 pm

    Wiffy, bak kwa prices are $50 and above now! I don’t own an oven… Any kind soul wants to donate home grilled bak kwa :-) Michelle

    Reply

  8. Lay Ean via Facebook — January 18, 2012 @ 8:26 pm

    I like your cooking, very simple and easy.

    Reply

  9. Juliana — January 19, 2012 @ 4:10 am

    Wow, homemade pork jerky? Must taste much better than the store bought. I used to buy them very often, but was a little skeptical of the ingredients and preservatives…now I can try to make my own.
    Thanks for the recipe and hope you are having a wonderful week :-)

    Reply

  10. daphne — January 19, 2012 @ 8:18 am

    I’m coming back to re-read this post again but it would be awesome to make some in Aus! They look sooo tempting and glistering ..calling for me! haha

    Reply