I can't believe I made these delectable meat jerky for the coming CNY! Seeing so many of my blogger friends making them, I was truly inspired and finally have the courage to try it out and Yay, I did it ! Bak Kwa or Chinese Pork Jerky are popular Chinese New Year snack that are normally served to friends and relatives that comes visiting during the CNY .
Hubby loves these and this year, I decided to make some for him . I used Sonia's recipe and it turned out great. So happy with the result. I never thought it could be that easy to make. After this wonderful experience of making my own meat jerky, be rest assured that I will be making this often :) This is a great achievement for me in early 2017 :) Thank you Sonia for sharing such an easy and delicious Bak Kwa. I have KIV it since she shared the recipe in 2012 but I never had the courage to try it out till today. So proud of myself and of course without Sonia's step by step guide, I would never have made such delectable meat jerky :)
mix all the ingredients together and stir with a pair of chopsticks in one direction
till the meat is gluey. cling wrap and leave overnight in fridge for a deeper flavor
spread the minced meat thinly onto a baking pan that has been lined with
after the first grill of 20 mins at 160C, take out from oven and use a pizza cutter,
cut into desired size and grill again at 240C -10 mins on each side
look how luscious the meat jerky looks :)
smell good too
my first time making meat jerky and the end result is not too bad
I am happy with the thickness and the taste is really good
Homemade Chinese Pork Jerky (Bak Kwa) - adapted from Sonia
450 gm minced pork ( at least with 10% fat )
100 gm sugar - I use brown sugar
1/2 tbsp chinese rice wine
1 tsp fish sauce
1 tbsp oyster sauce
1/2 tsp dark caramel soy sauce - can be replaced with dark soy sauce
1/8 tsp chinese five spice powder
a dash of pepper
3/4 tsp salt or to taste
2 tbsp honey
1. Put all the 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 ( import to stir till gluey otherwise meat will break up. Store in the fridge for several hours or overnight for a deeper flavor.
2. Spread the marinated minced pork thinly onto the baking tray lined with greaseproof paper ( using fingers or spatula to spread )
3. Bake at pre-heated oven at 160C for 15-20 mins . Remove from oven. Increase oven temperature to 240C.
4. When it is 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 10 mins, remove from oven, flip over the other side, and grill for 7 mins or until golden brown with slight burnt.
6. Once done, let it cool and store in air tight container.