π About This Recipe
A celebrated delicacy during the Lunar New Year, Bakkwa is a smoky, sweet, and savory dried meat jerky that originated from the Fujian province of China. This recipe yields a tender, melt-in-the-mouth texture balanced with a charred, caramelized glaze that is far superior to store-bought versions. Infused with rose wine and five-spice, it is the ultimate snack that captures the essence of celebration and artisanal craftsmanship.
π₯ Ingredients
The Meat Base
- 1 kg Ground Pork (ensure at least 20-30% fat content for tenderness)
- 1/2 teaspoon Fine Sea Salt
The Marinade
- 180 grams Superfine Sugar
- 2 tablespoons Light Soy Sauce (premium quality recommended)
- 1 tablespoon Fish Sauce (adds deep umami)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Mei Kuei Lu Chiew (Rose Wine) (essential for authentic floral aroma)
- 1/2 teaspoon Five Spice Powder
- 1/4 teaspoon White Pepper (ground)
- 2 tablespoons Honey (plus extra for glazing)
- 1/2 teaspoon Red Yeast Rice Powder (optional, for natural red color)
The Finishing Glaze
- 2 tablespoons Honey
- 1 tablespoon Hot Water (to thin the honey)
π¨βπ³ Instructions
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1
In a large mixing bowl, combine the ground pork with the salt. Stir in one direction using a pair of chopsticks or a heavy spatula for 2-3 minutes until the meat becomes sticky and gluey.
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2
Add the sugar, light soy sauce, fish sauce, oyster sauce, Shaoxing wine, rose wine, five-spice powder, white pepper, honey, and red yeast rice powder to the meat.
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3
Mix vigorously in one direction for another 5 minutes. The protein needs to break down to create the signature bouncy texture of authentic Bakkwa.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat fibers.
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5
Preheat your oven to 120Β°C (250Β°F). Line two large baking sheets with parchment paper.
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6
Divide the meat mixture between the two sheets. Place a sheet of plastic wrap over the meat and use a rolling pin to flatten it into a very thin, even layer (about 2-3mm thick) covering the entire tray.
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7
Remove the plastic wrap and bake in the center of the oven for 15-20 minutes. This step is to 'set' and partially dehydrate the meat.
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8
Remove from the oven and increase the oven temperature to 200Β°C (400Β°F). Let the meat sheets cool slightly.
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9
Using kitchen shears or a pizza cutter, slice the semi-cooked meat into squares (approx. 10cm x 10cm).
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10
Mix the honey and hot water to create the glaze. Brush both sides of each meat square generously with the honey mixture.
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11
Return the meat squares to the oven, ideally on a wire rack placed over the baking sheet, and grill for 5-7 minutes per side.
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12
Watch closely! You want the edges to char slightly and the surface to bubble and caramelize into a deep reddish-brown.
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13
Remove from the oven and let the Bakkwa cool on a wire rack. It will firm up and become chewy as it reaches room temperature.
π‘ Chef's Tips
Use pork with a high fat ratio; lean meat will result in a dry, tough jerky that lacks the signature shine. Don't skip the Rose Wine (Mei Kuei Lu) as it provides that distinct 'old school' fragrance found in professional shops. Rolling the meat evenly is crucial; if some parts are thinner than others, they will burn before the rest is cooked. For a truly authentic smoky flavor, finish the pieces over a charcoal grill for 1 minute on each side after the oven steps. Store in an airtight container for up to 5 days at room temperature, or freeze for longer storage and reheat in a toaster oven.
π½οΈ Serving Suggestions
Serve at room temperature as a snack with a cup of hot Oolong or Pu-erh tea to cut through the richness. Sandwich a slice of Bakkwa between toasted white bread with a thin spread of butter for a classic Singaporean breakfast. Dice leftover Bakkwa into small cubes and use it as a premium topping for fried rice or congee. Pair with chilled slices of cucumber or pickled radish to provide a refreshing crunch against the sweet meat. Serve alongside a glass of smoky whiskey; the peat notes complement the caramelized pork perfectly.