Recipes - Chinese

Bak Kwa (Chinese Pork Jerky)
R00727_Bak-Kwa


These wafer thin slices of caramelized Chinese Pork Jerky grilled to juicy perfection is a must have in many households, with prices known to soar during the Lunar New Year season. Why not try making some of these during your next BBQ party?
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Chinese









Ingredients:

900g minced pork
2 tbsp Shaoxing cooking wine
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sesame oil
½ tsp ground pepper
½ tsp five-spice powder
2/3 cup sugar
1 tsp salt
1 tbsp honey




Steps:
  1. Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 mins until mixture thickens. Cover and refrigerate for at least 4 hrs or overnight.
  2. Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan.
  3. Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick.
  4. Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to even out the spread meat.
  5. Transfer sheets of meat to jelly roll pans and bake in a 120°C oven for 10 mins.
  6. The partially cooked meat should be nice and dry*. Blot with paper towels if necessary. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
  7. Increase oven temperature to 220°C. Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 min. Adjust time accordingly to ensure meat does not burn.
  8. Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 mins. If you wish to caramelize it more, flip and grill 2 more minutes on each side. Remove and cool completely on a wire rack.

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Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)

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These wafer thin slices of caramelized Chinese Pork Jerky grilled to juicy perfection is a must have in many households, with prices known to soar during the Lunar New Year season. Why not try making some of these during your next BBQ party?

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Chinese
Ingredients

900g minced pork
2 tbsp Shaoxing cooking wine
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sesame oil
½ tsp ground pepper
½ tsp five-spice powder
2/3 cup sugar
1 tsp salt
1 tbsp honey

Instructions
  1. Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 mins until mixture thickens. Cover and refrigerate for at least 4 hrs or overnight.
  2. Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan.
  3. Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick.
  4. Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to even out the spread meat.
  5. Transfer sheets of meat to jelly roll pans and bake in a 120°C oven for 10 mins.
  6. The partially cooked meat should be nice and dry*. Blot with paper towels if necessary. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
  7. Increase oven temperature to 220°C. Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 min. Adjust time accordingly to ensure meat does not burn.
  8. Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 mins. If you wish to caramelize it more, flip and grill 2 more minutes on each side. Remove and cool completely on a wire rack.

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