Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)
2 Jan 2020

Bak Kwa, is a pork jerky also known as rougan (??), is a dried savory sweetmeat made from pork. Originated from Fujian province, China and enhanced in Singapore and Malaysia by grilling the pork jerky on top of the charcoal to bring the smoky flavor.

Prep Time
20 min
Cook Time
30 min
Servings
8 people
Difficulty
Medium
Ingredients

Jerky

1 kg ground pork (20% fat)

250 ml hoisin sauce

3 cloves garlic, ground

2 tbsp fish sauce

2 tbsp sesame oil

2 tbsp oyster sauce

3 tbsp coriander powder

150 gr sugar

1 tsp salt

2 tsp white pepper

Marinade Sauce

250ml Honey

2 Limes, squish and take the water

Chillie Sauce (optional)

Instructions
  1. Combine all jerky ingredients in a large bowl, mix all by squishing slowly until all mixed thoroughly.
  2. Flatten meat (2 - 3 mm) on a piece of baking paper or square baking pan with a rolling pin.
  3. Heat oven at 180 degrees Celsius and bake meat for 10 - 15 minutes.
  4. (while waiting for meat) Mix all marinade sauce ingredients into a small bowl.
  5. After 15 minutes, and cut into the desired size
  6. Change baking paper to prevent burn on the meat surface because of extracted oil and sugar from meat.
  7. Brush the mixture of marinade sauce onto the surface of the meat
  8. Increase temperature to 200 degrees and bake the jerky meat for around 5 - 10 minutes.

To Serve

  1. Allow to cool, and grilled or torched bak kwa to make the smokey flavor.
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