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 sugar1tbsp oyster sauce1 and 3/4tsp salt2tbsp light soy sauce
1/2tbsp Chinese rice wine1tsp dark caramel soy sauce4tbsp golden syrup (you can replaced with honey)Method1. 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
20 comments:
Hi Sonia, 新年快乐!
Can I substitute golden syrup with honey?
Thanks
Kat
Kat, yes you can.
One of these days , I'll gonna make it :D These bakwa certainly look very tempting and so flavorful !
I've made these today. Yummy indeed! Love your blog!
Thumbs up! Better make at home. Bak kwa getting more and more expensive outside.
Looks like everyone is baking bak kwa like a storm lately ! hehe...
Best wishes,
Kristy
Hi! How do you ensure it's thin enuff? Is there a tip ? 😊
And do you use grill with Gan or without? Many thanks!!
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.
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
Hi. Is dark caramel soy sauce same with kecap manis?
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.
Happy New Year! When baking the BK, is it necessary to layer the baking tray with baking sheet?
Thank you for sharing the recipe. I made it for the very first time and it was very successful. My family all enjoyed it very much.
hello!
I'm a little confused on this
" 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)."
do I remove from oven after 160c or continue baking at 240c with grill function ?
Anonymous, yes, see step 4
thank you.
in step 4 u said bottom on top you mean flip the BK right?
and step 5, do I put them in the same position 2nd rack from top?
Anonymous, yes , flip bottom to top. Yes same position .
I have tried your recipe yesterday, the taste is awesome but my bak kwa looked funny, top side looked like churned bak kwa but the bottom part looked like luncheon meat. Whenever I tried to grill the bottom part a bit longer, the top part will be very black. Help, please
flo, yes the bottom part is look a bit pale than top part, this is the way it turned out, don't grill bottom too long .
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