Here’s another popular Chinese New Year snack in Malaysia/Singapore. Bak kwa is a savory-sweet dried meat that is similar to an American jerky. It has a tender, slightly chewy texture and is addictively delicious! Enjoy!
2 pounds ground pork
3/4 cup sugar
2 tablespoons light soy sauce
1-1/2 tablespoons fish sauce
1 tablespoon oyster sauce
4 teaspoons cream sherry
3 dashes of white pepper
- Preheat oven to 350F. Line a half sheet pan (18″ x 13″) with parchment paper and set aside until needed.
- In a large bowl, combine all ingredients thoroughly (stir in one direction) – mixture should be cohesive and sticky.
- Place half of the seasoned pork on the parchment-lined sheet pan and use the back of a wet spoon to spread the meat out thinly (you will need to continuously dip the spoon in a bowl of water to keep it wet). Note: If using smaller size pan, work in smaller portions.
- Bake meat for 15 mins or until meat is cooked and browned. Remove from oven and let cool for a few minutes. Using tongs to hold the meat, cut it into 6 pieces (or however many you prefer) with a pair of scissors. Remove the meat to a plate.
- Replace the used parchment with a new piece and repeat prepping and cooking the remaining half of the seasoned meat.
- After preparing all the meat, turn your oven to broiler function. Replace the parchment on the sheet with a new parchment and broil slices of meat for 3 to 5 minutes (watch carefully as the meat burns easily) until meat browns further and edges just begin to char. Flip meat over and repeat. When done, remove meat to a rack or plate and cool before serving (I like to cut them into bite-size pieces and serve them room temp).
- Repeat with remaining slices (replace the parchment paper as needed). Meat can be stored, covered in the refrigerator for a few days (if you haven’t devoured them before then). Enjoy!
