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 ( 2^nd 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