Tuesday, January 17, 2012

Homemade Bak Kwa 肉乾 - Sweet Sticky Grilled Pork Jerky

The best part of making your own Bak Kwa is you can season to your liking and it is healthier. Why spend all the time and energy and pay more for something you can simply make at home. 
  • 1 kg ground pork
Marinate with the following seasoning:
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons soy sauce
  • 200g sugar (more if you like it sweeter)
  • 1/8 teaspoon five spiced powder
  • 1/2 teaspoon plum powder or zest of an orange ( if not available, skip this)
  • 1/2 teaspoon white pepper
  • 1 tablespoon oil
  • 2 tablespoons rose wine / hao tiao wine
  • 1/2 teaspoon salt
  • 2 tablespoons honey

 Season the ground pork with the marinating ingredients and mix thoroughly.
 Leave the pork in the fridge overnight or at least for four hours for the marinates to permeate the pork.

 Preheat the oven to 175F.Place dollops of the marinated pork on a baking sheet and try to spread the meat as thinly as possible to cover the whole sheet. I am using a toaster oven to do this. Should not be thicker than a fork but not too too thin also. Remember you have to grill it later.

 Bake in the 175F oven for 15 minutes or until the meat is firm to the touch.
To store, you can layer the pork pieces in between layers of aluminum foil  or glad wraps to prevent them from sticking together.

The bak kwa is now ready for grilling or wrapped tightly in aluminum foil and freeze
until needed.

 Grill the bak kwa in medium heat to prevent burning. Or you can broil it in the oven but stand right next to it and watch. It should take 1-2 mins. The meat will shrink. Serve as with best quality tea. 

No comments: