Bak Kwa (Chinese Pork Jerky)

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

  1. Preheat oven to 350F. Line a half sheet pan (18″ x 13″) with parchment paper and set aside until needed.
  2. In a large bowl, combine all ingredients thoroughly (stir in one direction) – mixture should be cohesive and sticky.
  3. 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.
  4. 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.
  5. Replace the used parchment with a new piece and repeat prepping and cooking the remaining half of the seasoned meat.
  6. 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).
  7. 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!

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