Monday, January 9, 2012

Homemade Chinese Pork Jerky (Bak Kwa) 肉干



This is the 1st time I did Bak Kwa (Chinese Pork Jerky), amazing how easy to make this at home...Bak Kwa is a popular snack for Chinese New Year..



Homemade Chinese Pork Jery (Bak Kwa) 肉干



very easy, just blend minced meat and seasoning together

Homemade Chinese Pork Jery (Bak Kwa) 肉干



stage 1 ( bake till cooked and cut to desired size)

IMG_7409Homemade Chinese Pork Jery (Bak Kwa) 肉干


Homemade Chinese Pork Jery (Bak Kwa) 肉干


stage 2 ( grill over high heat till golden brown and slight burnt)

Homemade Chinese Pork Jery (Bak Kwa) 肉干


Do you want some?

Homemade Chinese Pork Jery (Bak Kwa) 肉干




Homemade Chinese Pork Jery (Bak Kwa) 肉干
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Homemade Chinese Pork Jery (Bak Kwa) 肉干450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel soy sauce (updated on 20th Jan 2014, you may reduce to 1/2tsp as to get more light red colour of BK, and replaced with dark soy sauce or kicap manis if you can't find dark caramel soy sauce)
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!




Homemade Chinese Pork Jery (Bak Kwa) 肉干

110 comments:

wendyywy @ Table for 2..... or more said...

I want!

spdong said...

我也要!!!
妳的肉干做得好美涅!好像外面卖得一样~赞哦!

ccm2poco said...

i saw that u didn't place the baking paper on your baking pan, why it won't sticky the pan?

Pink Lady said...

I m drooling!
Looks very yummy :)

Amelia's De-ssert said...

Hi Sonia, wow... you very hardworking ya, your bak kwa very impressive and looks extremely good.
I got no chance to make this in my oven cos to I have to keep my baking utensil halah due to my malay relatives.
Have a nice day.

Sonia (Nasi Lemak Lover) said...

ccm2poco, this is because the meat is cooked and juice also come out, so it will not stick to the pan, you can easily remove it.

Mel said...

I'm really impressed at you! You make this....this is great as homemade one is the best! Thumbs up for you Sonia!

Somewhere in Singapore said...

i want a piece!!!

Evy said...

Hello, thanks for sharing..This a must try recipe..

鲸鱼蓝蓝蓝 said...

来,也请我吃吧~~
本来我也想做
但是很懒惰:)

Charmaine said...

I wasn't planning on making anything for CNY but now that I have seen this, I think I'll give it a shot.
Thanks for sharing.

Cass Tan @ 揾到食 said...

Wow..everybody is preparing the new year cookies and snacks. I yet to start :P

Li Shuan said...

Hello Sonia, I am back. Your bak kwa looks good leh...looks better than the "wo lai ye". Homemade bak kwa is safe to eat at least you know the meat is the best sauce.

ping said...

Ooohh yes! I want some! These look fantastic! Better than some store bought ones. I can't wait to get a new oven as my old one here doesn't have a grill function. :(
Who knew they're so easy to make! So why do they charge so much for it? Cheez. And this we can be sure it's good meat used. I'm always a little suspicious about the commercial meats.

E @ Act Fast Chef said...

I have never tried this dish but it looks great and easy to make!

Jessie-CookingMoments said...

Me too, I want some too! I was thinking to make this, then, I changed my mind, now that I'm looking at your delicious "zhu yoke gon," I'm really hesitating, do or not do, see first.

Yours look so delicious. It was something that I must have on CNY when I was young! It gave me lots of childhood memories.

Min said...

Aiyo, Sonia, this is so tempting! I love bak kwa very much but don't dare to eat so much of the store bought one. I'm too lazy to make my own...you have the patient!

Ah Tee said...

^^Who can resist this??!!
I WANT!!

Small Kucing said...

i wannnt

Small Kucing said...

i wannnt

Hearty Bakes said...

Sonia, I was thinking of trying out this after walked pass the famous 林志原 stall at Chinatown. It's so exp! I even bought the minced meat but yet to find a recipe. I am so happy your sharing came right in time. Will give it a go and try out and keep u update. Many thanks Sonia! *kiss*

Anonymous said...

I usually buy certain part of the meat n minced it myself instead of buying ready minced meat. May I know which part of meat u would recommend to use for bak gua???

Anne Regalado said...

You made that ?!! That looks very tempting ! Looks better than Bee Cheng Hiang ;D I never thought it would be that easy and cheaper , too ! Great job , Sonia ;)

ICook4Fun said...

There look so good Sonia. Better looking than some store bought one. It is a good idea to make this yourself as it is healthier and you know what ingredients you put in there. Too bad I don't have the time to make any this year.

Li Shuan said...

I'm glad you received the book. Hope you enjoy it :)

Jes's Deli Corner said...

I want more not some only..hehehe

Anonymous said...

Hi, sorry to ask an amateurish question, but what kind of caramel sauce do you use? Can we use the thick sweet soy sauce instead?

Shu Han said...

OMG SONIA THIS IS AMAZING! now I can have bak kwa for cny in london! you're an angel!

Loveforfood said...

that is my favourite. i love them. omg..

爱丝特 said...

I want more pls.... your pork jerky looks super yummy

Joelyn said...

sayang....
i can't find u in FB so i leave my msg here...

are u free on 27/1-初五?
cos we have a 新春佳节Blogger一起齐齐捞,齐齐发!
in bandar botanic( near by GM / Jusco bukit tinggi there..)

Sherleen.T said...

your bak kwa make me speechless, how good if i can have a piece to eat now...you have done it so well...2 thumbs up for you! ^^

divya said...

Delicious and inviting recipe. Looks simply yummy.

Little Corner of Mine said...

Delicious, looks like store-bought!

lena said...

irresistible!! i hope to attempt it some day too!

Anonymous said...

You save my life,Wanting to eat this for years,could't find this here in Australia.You are genius!
God answered my prayers !
Love your recipe!

From Olivia

Dumpling Love said...

Oooh yum! I'm definitely going to try make it this year - it's the only way I will get to eat bakkwa since we can't get it where I live =( Thanks for sharing!

Kath said...

Looks like the bak kwa shops will be getting less business :)

Zoe said...

This is brilliant! I would love to make some bak kwa for my family too.

Yummy Bakes said...

wow ... you made your own bak kwa. Sonia, I want to eat ... courier some over, please.

Nami | Just One Cookbook said...

My husband loves Chinese pork jerkey. You even make this? You really have wide range of recipes Sonia! I'm not vegetarian but don't like jerky (not really sure why). But homemade must be so nice! Your family is so lucky you can cook everything!

Belly Good Cooking said...

Very delicious looking bak kwa. I want to make too!!! Thanks for sharing. :))

Anonymous said...

Hi, I have been following your blog regularly for some time now... just love your recipes and photography. Did you notice your recipe section is slightly trancated at the right margin? Maybe you could adjust it?

Amy Cheong said...

Bak Kwa is my favourite and same goes to my family. Shop bought price is not that cheap. Thanks to your wonderful heart for sharing this recipe. Happy Chinese New Year to you and your family.

shadow said...

Looks delicious, should taste good! I tried to make once bak gua using other recipe before. Gonna try one mote time with your recipe!

蓝色小厨 said...

I want some ...

Pete said...

Wah, home made bak kua....good leh!

Angie's Recipes said...

I would love one too!

Tataya said...

Bak Kwa was one of my favorite foods when I was living in KL. I haven't had it for ages. Your bak kwa looks so delicious!! Can't wait to give a try.

daphne said...

this year i have no time to make cookies or prep for CNY.. but looking at this! I am so tempted!! mm.. maybe I should do this sooN!

Passionate About Baking said...

Woah! So easy? You made it sound so easy! Really must try this. My daughter has been bugging me to do this...Thanks for sharing the details! Yummy!

Janine said...

OMG yes I want some!!! I actually like the shredded pork instead of the minced pork version better, but I guess the minced version should be easier to make at home?

Janine said...

OMG yes I want some!!! I actually like the shredded pork instead of the minced pork version better, but I guess the minced version should be easier to make at home?

Lynette C said...

Hi, What is the dark caramel sauce you used? Is it the same as sweet dark thick soy sauce? I live in USA and may have a little trouble getting the dark caramel sauce. And I really really miss bak kwa. Thank you for the recipe.

Sonia (Nasi Lemak Lover) said...

Hi Lynette & others, you can see which type of dark caramel sauce i used in the "ingredients" tab at the top of part of my blog. If you can not find this sauce, then i suggest you to change it to dark soy sauce or sweet dark thick soy sauce like what you proposed but you need to adjust the amount of the salt. I guess the taste will have slight difference if you change dark caramel sauce to others..

Anonymous, i did not ask which part they use to blend to minced meat, I will ask them next time. I think lean meat and pork fat combo is good enough!

Sonia (Nasi Lemak Lover) said...

Anonymous, about the recipe part not align correctly, i will check and rectify soon. Thanks for highlighted to me.

elephantJuice said...

Bak Kwa is my favourite, I had no idea it was this straight forward! Will definitely be trying this out :)

Biren @ Roti n Rice said...

I would love to have some :) I do miss bak kwa and I can't bring it home to the US. Thanks for sharing your recipe. I will have to give it a try real soon. My boys enjoy it very much.

Sharon @ Feats of Feasts said...

OMG....my hubster loves bak kwa....huhuhu, now if i want something i can coax him with this secret weapon because the way to a man's heart is his..... :)

My Little Space said...

Now, you really have tempted me with this bak kwa. It's been in my list to do for so so long already. YUmmmm.... Really can't wait to make the bak kwa .
Hope you're going to have a wonderful weekend. More shopping or baking? hehe...
Cheers
Kristy

Chris said...

Sonia,

You are making me drool! :-D Makes me want to make bak kwa too. I miss bak kwa so much. I haven't made any CNY treats yet this year, maybe bak kwa will be the first.

Chris

Ah Tze said...

yummy!! I want :)

Charmaine said...

Sonia, hope you don't mind but I have shared your recipe (has gone viral) on FB. It's so easy to make and tasty too. My mum who is very fussy about bak kwa loves it. Thank you so much for sharing.

阿咪 said...

my gosh, those look so amazing and so professional!
good job

Jenny said...

Thank you very much for the recipe. I made this today but instead of using pork, i used chicken. They are delicious and taste better than those I used to buy from KL, and my children love them lots! Once again, thanks for sharing. Yum...

sweetsamsations said...

oh GEE!!! I'm totally reminiscing "美珍香" right now!!! I want BA KWAAAAA!!!! Thanks for sharing! Would loooove to make this for Chinese New Year!

sweetsamsations said...

oh GEE!!! I'm totally reminiscing "美珍香" right now!!! I want BA KWAAAAA!!!! Thanks for sharing! Would loooove to make this for Chinese New Year!

Lulu said...

Thanks so much for this recipe. Living in US, we always miss bakwa and it's not easy to bring it here. This is a wonderful recipe. Do you mind if I share it on my blog ?

Colin Woon said...

Need to ask wife to try this recipe! Miss this so much!

Dumpling Love said...

Made this for CNY, Sonia. It was fantastic! So easy and delicious! Thanks for the sharing the recipe!

i- lostinausten said...

Wow... Looks soo tempting & delicious! This is one of my favorite too! I never thought that it would be soo easy to make Bak Kwa. Thanks for sharing your recipe :)

Quay Po Cooks said...

Sonia, I will try making this after the new year:D The recipe looks like it is not too complicating for me to handle:D Thanks.

Anonymous said...

I am from Australia, but first tried bak-kwa about ten years ago whilst visiting friends in Malaysia. I have been back many times since and always look forward to my fix (amongst many others...prawn mee, nasi lemak, roti chanai etc etc). But bak-kwa is not even available to buy in Brisbane. I was so excited to be referred to this recipe. The taste is very authentic. Didn't realise how simple it is to make too, as long as you have all those lovely asian sauces in the pantry! Terima Kasih!!!

LSpark said...

Tried for first time and it actually tastes very very nice! Thanks very much~

Anonymous said...

Thanks for the recipe Sonia. I've tried it and it is definitely good, so I would recommend everyone else to try it. It's not difficult and the ingredients are easy to get. he only problem was that it was hard work stirring the meat until it is gluey. Also I think the bak kwa was too thick, so next time I am going to make it thinner. Tastes fantastic and my mom was commenting that it smells like heaven. lol.

Eunice T. said...

Wow, I wished I saw this before CNY! I would have tried making some home-made ones! My family goes through each packet like water! And the queues at the bakwa stalls are so long each time! They look wonderful (and i'm sure tastes great)! I'll have to try this next year (or maybe sooner than that!)

hananotenshi said...

Hi Sonia,
Wht is dark caramel sauce? Do you have a pic or the brand? I live in Canada so might not be able to obtain it. Can I omit it? Thks. Btw, awesome blog!

Sonia (Nasi Lemak Lover) said...

Hi hananotenshi, you can check out the dark caramel sauce in the "ingredients" tab at the top. You can replace with dark soy sauce but you need to adjust the salt and light soy sauce amount. Hope this help.

Anonymous said...

Thank you so much Sonia for sharing the recipe with us. Never notice how simple to make...my daughter said it is so yummy. :*\(^o^)/*

Anonymous said...

can I add some water to the meat mixture because I use a hand blender to blend the ingredients together, after I use a chopstick to stir it but I realize it is a bit dry.

Anonymous said...

which rack in oven do I put to bake, and grill these.

Anonymous said...

Hi Sonyia,

Which rack should I put in the oven to bake these at in the oven, and for the grill?

Anonymous said...

I tried baking these, I place on the lower third rack of oven at 320F for 20min, then turn the heat up to 464F for 10minutes, the colour did not turn out like yours, or hard. It was soft, and the colour was the same as when u finished baking the 20min?

Martin said...

太厲害了, 肉乾也自己做!!! 看起來真是美味!!

Anonymous said...

I've been looking for Bak Kwa in London for months but have not found any, so I started looking for a recipe but couldn't see one I liked until I found yours! I have made it today just tasted the finished product and it is absolutely amazing. I'm so impressed, it's just as good if not better than the stuff from Bee Cheng Hiang! Thanks so much. Do you have any recipes for making a chilli flavoured Bak Kwa?

Annie said...

Sonia, Your bakwa looked so yummy! that I can't resist making it. It turned out well. I will never buy bakwa from any shop again! Thanks for sharing your recipe. :o)
annie

Anonymous said...

I think ABC soya sauce or Kicap manis can be used in place of the dark caramel sauce.

Annie.

Anonymous said...

P/s I had to baste mine with dark soya sauce & honey so it won't be too dry. Yummy.

Anonymous said...

Hi Sonia,

I'm new to baking. I have tried to make it yesterday and surprisingly it looked alike though the taste could be improved for sure. Just wan to check for step 3, is it supposed to be under 'bake' or 'grill' function? When you said the meat needs to be gluey, can i use blender instead? Tks :)

Sonia ~ Nasi Lemak Lover said...

Anonymous (may i know your name please..) refer to step 3, it supposed to bake but not grill. try not to use blender as i afraid the meat texture will become too fine. you just use chopstick or any wooden spatula to stir till gluey. Hope this helps.

Anonymous said...

Hi thk u for sharing the receipe I try today first attempt successful.My husband love it n he said very nice to eat .Thk u

Anonymous said...

Hi Sonia, I tried your recipe. It was good but some comment the taste of the honey is too strong. Can I substitute it with maltose? Thanks - nee

Doreen said...

Thanks for sharing =)
I made it and it taste really good!

I have been following your cake recipes ... simply love your recipe.

I am from America , a Singaporean...
I just love how your teaching ' step by step' makes a lot easier for me =)

Thank you...

Stephanie said...

Sonia, i have no grill function on my oven so i used the broil function instead. i put it on top rack but after first 4 minutes it starts to burn black. The taste of your Bak Kwa is so AMAZING! But my final product came out a failure on appearance.

Stephanie said...

Doreen, i'm in USA too. Just want to ask if you have any difficulty converting the temperature and measurements and also do you have any problems baking with your oven with this recipe?

Sonia ~ Nasi Lemak Lover said...

Nee, if your choice if you would like to make changes to maltose..

Stephanie, maybe you can try to pan fry the bak kwa on a non-stick pan over low medium heat..

@lina_to_u said...

This, I must try to make...am actually doing it now!
You make it sound so easy! Which is why I like your blog ;)

Joy said...

Hi, what is the caramel sauce listed in the ingredients? Is it actually caramel? Or is there an alternative? Thank you so much it looks so good!

Sonia ~ Nasi Lemak Lover said...

Joy, it is actually dark caramel soy sauce, Hokkien called it as "O Tau Yu", you may refer the picture in my pantry page. Otherwise you may replace it with dark soy sauce, and adjust other seasonings a bit.

Affair with Bakes... said...

Wow.. Looks so good and yummy..!! Anyone knows where can I get Cheong Chan caramel sauce in Singapore? Can't wait to try this...

Affair with Bakes... said...

Oh sorry one more question please. Can chinese rice wine be subsitute by shaoxing wine?

Sonia ~ Nasi Lemak Lover said...

Affair with bakes, I afraid shaoxing wine will be a bit too strong..

Anonymous said...

HI Sonia,

I have tried your recipe. It is superb. My husband love it :)

One question for you, how to make both side look great (bumpy/rough).
I have one side look perfect but the other side look flat.
What should I do?

thanks.

from,
food lover

Sonia ~ Nasi Lemak Lover said...

food lover, Thanks for trying out. don't think you can have both sides look rough as the side which stick to baking pan sure look flat !

Anonymous said...

Hi Sonia,

Thanks for the reply.

I guess that is normal.
I thought I have missed out anything during the process.

Anyway, my family really enjoy the bak kwa ^_^

Thanks for sharing your recipe...

Thanks again.

from,
food lover :)

Anonymous said...

Hi Sonia,

How long can it last?

From
food lover

Sandra W said...

Just attempted and succeeded this an hour ago! Happy with the result. Texture came out great. I would probably add a little bit more honey for a sweeter taste on my next one. Thank you for sharing your recipe. I live in Australia; this means I have to learn to make these things myself!

Anonymous said...


Sigh! I did exactly what the recipe said but fail big time. It did not come out like your picture at all. it's burnt on the edge but inner area is still not char enough yet :(
I dont know where is the fault !

Anonymous said...

Hi Sonia,
I've tried your recipe. Very successful and very satisfied! Thanks for sharing.
By the way, can I replace the pork with minced lamb?
Cheers,
Lee

Anonymous said...

Dear Sonia, thank you so much for this recipe. We live in the UK and bak kwa is very expensive. When our family come to visit us once in a blue moon they offer to bring us some but we always turn them down politely as we would feel bad if they get caught smuggling (it's illegal to bring in meat products from non-eu countries). Now we can enjoy super tasty bak kwa courtesy of you, guilt free. Even my very picky MIL said it was excellent. Thank you x million. You are a genius.
SB

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