Homemade Bakkwa: A Step-by-Step Guide to Making Chinese Pork Jerky

Ingredients

  • 500g of minced pork
  • 1 tbsp of fish sauce
  • 1 tbsp of light soy sauce
  • 1 tbsp of oyster sauce
  • 1 tbsp of Chinese cooking wine (Shaoxing)
  • 100g of caster sugar
  • 1 tbsp of honey
  • 1/2 tsp of five spice powder
  • 1/2 tsp of white pepper
  • Red food colouring (optional)
  • Wooden skewers (for grilling)

Steps and instructions

  1. Combine the minced pork, fish sauce, light soy sauce, oyster sauce, Shaoxing wine, caster sugar, honey, five spice powder, and white pepper in a large bowl. Mix well until the sugar is completely dissolved.
  2. Spread the mixture evenly onto a baking tray lined with parchment paper, aiming for a thickness of about 5mm.
  3. Smooth the surface with a spatula or the back of a spoon. If desired, brush a light coat of red food colouring onto the mixture for a traditional look.
  4. Let the meat mixture sit in the refrigerator for at least four hours, or ideally overnight, to allow the flavours to fully develop.
  5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Bake the meat for 15 minutes.
  6. Remove the tray from the oven, slice the semi-cooked meat into your desired bakkwa size, and skewer each piece with a wooden skewer.
  7. Increase your oven temperature to 200 degrees Celsius (392 degrees Fahrenheit). Grill each side of the skewered bakkwa for about 7 minutes, or until they are slightly charred.
  8. Let the bakkwa cool before serving. Enjoy them as is, or store them in an airtight container for later use.

Tools for making

Recipe variations

  • Chicken Bakkwa: Substitute minced pork with minced chicken for a leaner option.
  • Beef Bakkwa: Replace minced pork with minced beef for a different flavor profile.
  • Tofu Bakkwa: Use firm tofu instead of minced meat for a vegetarian or vegan alternative.
  • Spicy Bakkwa: Add chopped chili or chili flakes to the marinade for an extra kick of heat.
  • Honey Glaze: Drizzle a mixture of honey and soy sauce over the bakkwa during grilling for a sweet and savory glaze.
  • Pineapple Bakkwa: Place a slice of pineapple on top of each bakkwa slice before grilling for a tangy twist.
  • Smoky Bakkwa: Smoke the meat mixture in a smoker or using a stovetop smoking method before baking and grilling for a smoky flavor.
  • Low-Sugar Bakkwa: Reduce the amount of sugar or substitute it with a sugar alternative for a healthier option.
  • Gluten-Free Bakkwa: Use gluten-free soy sauce and ensure all other ingredients are gluten-free to make the recipe suitable for those with gluten sensitivities.

Recipe overview

Bakkwa is a treasured culinary delight originating from China, notably popular during the Lunar New Year festivities. This savory-sweet delicacy, often likened to a barbecued meat jerky, is made from minced pork that is well-marinated in a rich blend of sauces and spices, then grilled to perfection. In this recipe, we'll guide you through the process of making your own homemade Bakkwa. Expect to marinate your pork with flavorsome sauces like fish sauce, soy sauce, and oyster sauce, along with Chinese cooking wine and a hint of five spice powder. The marinated meat is then thinly spread and partially baked before it's grilled to achieve that tantalizing charred exterior and tender juicy interior. While Bakkwa making is a labor of love requiring attention to detail, the end result is a gratifyingly flavorful snack that can be enjoyed on its own or incorporated into other dishes for an extra punch of taste. So, roll up your sleeves and let's start your Bakkwa cooking adventure!

Common questions

  1. Can I use other types of minced meat? Yes, you can substitute minced pork with minced chicken, beef, or even a combination of meats according to your preference.
  2. Do I need to add red food coloring? No, the red food coloring is optional. It is traditionally used to give bakkwa its signature red color, but it does not affect the taste.
  3. Can I grill the bakkwa on a barbecue instead of using the oven? Yes, you can definitely grill the bakkwa on a barbecue. Just make sure the heat is medium-low and keep an eye on them to prevent burning.
  4. How long will the bakkwa keep? If stored in an airtight container, bakkwa can last for up to 2 weeks at room temperature. However, for best flavor and texture, it is recommended to consume it within a week.
  5. Can I freeze the bakkwa? Yes, you can freeze the bakkwa for longer storage. Wrap individual pieces in plastic wrap and place them in an airtight container or freezer bag. They can be stored for up to 3 months in the freezer. Thaw in the refrigerator before consuming.

Serving dishes and utensils

  • Baking tray - A flat, rectangular tray used for baking the meat mixture in the oven.
  • Parchment paper - Non-stick paper used to line the baking tray and prevent the meat from sticking.
  • Spatula or spoon - Used to spread and smooth the meat mixture onto the baking tray.
  • Wooden skewers - Long wooden sticks used for skewering the sliced bakkwa for grilling.
  • Oven - Used for baking the meat mixture and grilling the skewered bakkwa.
  • Brush - Optional tool for brushing red food colouring onto the meat mixture for a traditional bakkwa appearance.
  • Airtight container - Used for storing the bakkwa after cooling, keeping them fresh and flavorful.

Origin stories

Bakkwa, also known as rougan, is a revered snack that hails from the Fujian province in China. Dating back to the Qing Dynasty, this savoury-sweet, barbecued meat has become deeply woven into Chinese culture and is especially popular during the Lunar New Year festivities. Bakkwa was initially a preservation method - excess meat was marinated, air-dried, and smoked to be consumed later. Over time, this preserved meat elevated from a simple sustenance solution to a beloved delicacy. While the traditional preparation took days, modern methods have sped up the process without compromising on the rich, smoky flavour, making Bakkwa a gift worth sharing any time of year.

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.