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Wednesday, January 18, 2017
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)
HomemadeChinese Pork Jerky (Bak Kwa) 肉干
See AlsoVegan Sushi Recipe – Miss Frugal MommyMission Chinese Food’s Cabbage Salad Recipe on Food52Furikake Chex Mix Recipe - Mochi MommyQuick & Easy Authentic Kimchi Recipe (Korean Sauerkraut)*makes 18pcs,2x tray size 13”x13” (4mm height)
900g mincedpork ( with a bit fat (don't too much), mixed with softer meat like Mui Yok)
200g sugar
1tbsp oystersauce
1 and 3/4tspsalt
2tbsp lightsoy sauce
1/2tbspChinese rice wine
1tsp darkcaramel soy sauce
4tbsp goldensyrup (you can replaced with honey)
Method
1. Put allingredients in a big bowl and start mixing them with a pair of chopsticks (I usedKA mixer this time). Blend and stir the mixture in one direction until the meatbecomes gluey (very important to stir till gluey otherwise meat will break outduring baking). Store in the fridge for at least one hour or overnight.
2. Spreadthe marinated minced pork thinly onto the baking tray (using fingers tospread).
3. Bake atpre-heated oven at 160C for 15mins ( 2nd rack from top). Remove fromoven. Increase the oven temperature to 240c for grill function ( top heat only).
4. Wait it toslightly cool down, cut into your desired size and shape using scissor, knifeor pizza cutter, place them back (bottom on top) in the same baking tray.
5. Grill eachside at 240C for 10mins, from time to time, rotate the tray to have evenbrowning.
6. Removethe pan from oven, immediately transfer Bak Kwa to another clean tray orserving plate, otherwise it will stick to the tray once cool down.
7. This BakKwa can store in room temp for 3-4 days, later than this, store in the fridgeor freezer for later consumption.
Recipe bySonia a.k.a Nasi Lemak Lover
Posted bySonia ~ Nasi Lemak Loverat4:54 PM
Labels:CNY stuffs,Pork,Private kitchen
20 comments:
Anonymoussaid...
Hi Sonia, 新年快乐!
Can I substitute golden syrup with honey?
Thanks
Kat- January 18, 2017 at 8:51 PM
- Sonia ~ Nasi Lemak Loversaid...
Kat, yes you can.
- January 18, 2017 at 9:48 PM
Ana Regaladosaid...One of these days , I'll gonna make it :D These bakwa certainly look very tempting and so flavorful !
- January 18, 2017 at 11:08 PM
Anonymoussaid...I've made these today. Yummy indeed! Love your blog!
- January 18, 2017 at 11:20 PM
PHsaid...Thumbs up! Better make at home. Bak kwa getting more and more expensive outside.
- January 19, 2017 at 12:47 PM
- My Little Spacesaid...
Looks like everyone is baking bak kwa like a storm lately ! hehe...
Best wishes,
Kristy- January 19, 2017 at 7:11 PM
flochoesaid...Hi! How do you ensure it's thin enuff? Is there a tip ? 😊
- January 23, 2017 at 10:46 AM
flochoesaid...And do you use grill with Gan or without? Many thanks!!
- January 23, 2017 at 10:47 AM
- Sonia ~ Nasi Lemak Loversaid...
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.
- January 24, 2017 at 7:31 AM
Anonymoussaid...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
- January 28, 2017 at 5:02 AM
Febryani Chousaid...Hi. Is dark caramel soy sauce same with kecap manis?
- January 31, 2017 at 7:41 PM
- Sonia ~ Nasi Lemak Loversaid...
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.
- February 2, 2017 at 11:50 AM
Naomisaid...Happy New Year! When baking the BK, is it necessary to layer the baking tray with baking sheet?
- February 5, 2017 at 3:34 PM
Unknownsaid...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.
- September 6, 2017 at 8:37 AM
=)said...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 ?
- January 24, 2018 at 10:13 AM
- Sonia ~ Nasi Lemak Loversaid...
Anonymous, yes, see step 4
- January 24, 2018 at 10:23 AM
=)said...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?
- January 24, 2018 at 10:32 AM
- Sonia ~ Nasi Lemak Loversaid...
Anonymous, yes , flip bottom to top. Yes same position .
- January 24, 2018 at 6:31 PM
flosaid...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
- February 5, 2018 at 9:15 AM
- Sonia ~ Nasi Lemak Loversaid...
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 .
- February 7, 2018 at 10:10 PM
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