Homemade Bak Kwa (Chinese Barbecued Pork Jerky) Recipe

Ingredients

  • 500 grams of minced pork
  • 1 tablespoon of fish sauce
  • 100 grams of sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of honey
  • 1/2 tablespoon of Chinese five spice powder
  • 1/2 tablespoon of red food coloring (optional)
  • 1 tablespoon of vegetable oil for brushing

Steps and instructions

  1. In a large mixing bowl, combine the minced pork, fish sauce, sugar, soy sauce, honey, and Chinese five spice powder. Mix until the ingredients are well combined.
  2. If using, add the red food coloring to the meat mixture and mix well.
  3. Spread the meat mixture evenly on a baking tray lined with parchment paper. The layer of meat should be thin, about 0.5 cm in thickness.
  4. Place the tray in a preheated oven at 160 degrees Celsius, and bake for 15 minutes.
  5. After 15 minutes, take out the tray and flip the meat over. Brush the top with vegetable oil and bake for another 10 minutes.
  6. Once the meat is cooked and slightly charred on the edges, remove from the oven. Let it cool down before cutting into squares or desired shapes.
  7. The Bak Kwa is now ready to be served.

Tools for making

  • Mixing bowl - A large bowl for combining the ingredients.
  • Baking tray - A flat tray for baking the meat mixture.
  • Parchment paper - To line the baking tray and prevent sticking.
  • Brush - For brushing vegetable oil on the meat during baking.
  • Oven - To bake the Bak Kwa.

Recipe variations

  • Replace minced pork with minced chicken or beef for different flavor profiles.
  • Experiment with different marinades such as adding oyster sauce, garlic powder, or sesame oil.
  • Add diced onions, garlic, or chili flakes to the meat mixture for added texture and flavor.
  • For a smoky taste, grill the Bak Kwa instead of baking it in the oven.
  • Replace the red food coloring with beetroot juice or tomato paste for a natural alternative.
  • Try using alternative sweeteners like maple syrup or molasses instead of sugar.
  • Make a vegetarian version using textured vegetable protein (TVP) or soy-based meat substitutes.
  • For a spicy kick, add dried chili flakes or Szechuan peppercorns to the marinade.
  • Experiment with different shapes and sizes, such as rolling the meat mixture into balls or shaping it into patties.
  • Include additional seasonings like black pepper, ginger powder, or star anise for a more aromatic taste.

Recipe overview

This traditional Bak Kwa recipe will help you create the perfect sweet and savory Chinese pork jerky at home in your own kitchen. Bak Kwa is a widely beloved snack, particularly during the Chinese New Year festivities, known for its deliciously unique flavor profile and pleasantly chewy texture. In this recipe, minced pork is marinated in a mixture of fish sauce, sugar, soy sauce, honey, and Chinese five spice powder, then baked until it achieves a beautiful caramelization. This process results in a tantalizing combination of flavors - sweet, salty, and a hint of spice. Making Bak Kwa at home might sound intimidating, but this recipe provides clear and easy-to-follow steps to guide you through the process. Before you know it, you'll be munching on your homemade Bak Kwa, fresh from the oven!

Common questions

  1. Can I use other types of meat instead of pork?
    Yes, you can substitute minced pork with minced chicken or beef for different variations of Bak Kwa.
  2. Is the red food coloring necessary?
    No, the red food coloring is optional. It is traditionally used to give Bak Kwa its signature red color, but you can omit it if you prefer.
  3. Can I grill the Bak Kwa instead of baking?
    Yes, you can grill the Bak Kwa over medium heat on a charcoal or gas grill. Just make sure to flip it occasionally and brush with vegetable oil to prevent sticking.
  4. How should I store the Bak Kwa?
    Store the Bak Kwa in an airtight container or ziplock bag at room temperature. It should stay fresh for up to two weeks.
  5. Can I freeze the Bak Kwa?
    Yes, Bak Kwa can be frozen for longer storage. Wrap it tightly in plastic wrap or place it in a freezer bag before freezing. Thaw it in the fridge before consuming.

Serving dishes and utensils

  • Baking tray - A flat and rectangular tray used for baking the Bak Kwa in the oven.
  • Parchment paper - Used to line the baking tray, preventing the meat from sticking and making it easier to remove the Bak Kwa after baking.
  • Brush - A kitchen utensil used for brushing vegetable oil on the meat before baking, giving the Bak Kwa a glossy finish.
  • Knife - Used for cutting the cooked Bak Kwa into squares or desired shapes before serving.

Origin stories

Bak Kwa, also known as Rougan, is a delicacy widely enjoyed in China and the Southeast Asian countries of Malaysia and Singapore. Its history dates back to the Qin dynasty in China where it was a way to preserve meat. The process involved drying strips of meat in the sun, which was later adapted to use a heat source, creating today's Bak Kwa. What makes it particularly special is its association with Chinese New Year. It is traditionally gifted because its red color is considered propitious, symbolizing happiness, luck, and prosperity. A piece of Bak Kwa is more than just a snack, it's a bite of history, a taste of tradition, and a beloved token of goodwill.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.