Wednesday, January 18, 2017

Homemade Chinese Pork Jerky (Bak Kwa) New recipe_2017 CNY_ 肉干_金鸡报春

After made this Bak Kwa several years, see old recipe here . I have simplified the recipe and have less seasonings. Now i prefer this new recipe instead.








Simple packing as a gift for relatives and friends ( inside use aluminium foil to wrap the Bak Kwa, so it is easy for the receiver to store them straight away into the fridge or freezer)

Homemade Chinese Pork Jerky (Bak Kwa) 肉干
*makes 18pcs, 2x tray size  13”x13” (4mm height)

900g minced pork ( with a bit fat (don't too much), mixed with softer meat like Mui Yok)

200g sugar
1tbsp oyster sauce
1 and 3/4tsp salt
2tbsp light soy sauce
1/2tbsp Chinese rice wine
1tsp dark caramel soy sauce
4tbsp golden syrup (you can replaced with honey)

Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks (I used KA mixer this time). Blend and stir the mixture in one direction until the meat becomes gluey (very important to stir till gluey otherwise meat will break out during baking). Store in the fridge for at least one hour or overnight.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 15mins ( 2nd rack from top). Remove from oven. Increase the oven temperature to 240c for grill function ( top heat only).
4. Wait it to slightly cool down, cut into your desired size and shape using scissor, knife or pizza cutter, place them back (bottom on top) in the same baking tray.
5. Grill each side at 240C for 10mins, from time to time, rotate the tray to have even browning.
6. Remove the pan from oven, immediately transfer Bak Kwa to another clean tray or serving plate, otherwise it will stick to the tray once cool down.
7. This Bak Kwa can store in room temp for 3-4 days, later than this, store in the fridge or freezer for later consumption.



Recipe by Sonia a.k.a Nasi Lemak Lover

13 comments:

Anonymous said...

Hi Sonia, 新年快乐!
Can I substitute golden syrup with honey?
Thanks
Kat

Sonia ~ Nasi Lemak Lover said...

Kat, yes you can.

Anne Regalado said...

One of these days , I'll gonna make it :D These bakwa certainly look very tempting and so flavorful !

Anonymous said...

I've made these today. Yummy indeed! Love your blog!

Phong Hong said...

Thumbs up! Better make at home. Bak kwa getting more and more expensive outside.

My Little Space said...

Looks like everyone is baking bak kwa like a storm lately ! hehe...
Best wishes,
Kristy

flochoe said...

Hi! How do you ensure it's thin enuff? Is there a tip ? 😊

flochoe said...

And do you use grill with Gan or without? Many thanks!!

Sonia ~ Nasi Lemak Lover said...

flochoe, if you follow exactly this recipe and the pan size to use, the thickness of BK will be just nice. Grill without fan forced . Dont use fan forced, it will burnt too fast.

Anonymous said...

I tried and there was alot of liquid oozing from the meat on baking .
I decided to change the baking tray after cutting to remove liquid ...but bak kwa seems too dry after grilling ...what is the better way ?

Sara

Febryani Chou said...

Hi. Is dark caramel soy sauce same with kecap manis?

Sonia ~ Nasi Lemak Lover said...

Sara, it is norm when you see liquid, more fat used resulted more juices. If it is too much you can pour away some but still remaining some so BK wont turn too hard. In this latest recipe, actually i used less fat but added some tender meat, so not so much of juices and the shape also intact.

Febryani Chou, no they are difference, if you can replace with dark soy sauce, just want to make it look darker.

Naomi said...

Happy New Year! When baking the BK, is it necessary to layer the baking tray with baking sheet?

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