📝 About This Recipe
A celebrated delicacy of Hokkien origin, Bak Kwa is a sweet and savory pork jerky that defines the festive spirit of the Lunar New Year. This recipe transforms humble ground pork into translucent, ruby-red sheets of tender meat, infused with the smoky aroma of charcoal and the complex depth of five-spice and rose wine. The result is a perfectly caramelized, addictive snack that balances a rich umami punch with a delicate, honey-kissed finish.
🥗 Ingredients
The Meat Base
- 1 kg Ground Pork Shoulder (at least 20-30% fat content for succulence)
The Marinade
- 180 grams Fine Sugar (essential for the characteristic ruby glaze)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Fish Sauce (adds deep savory umami)
- 1.5 tablespoons Oyster Sauce
- 1/2 teaspoon Chinese Five Spice Powder
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Mei Kuei Lu Chiew (Rose Wine) (crucial for authentic floral aroma)
- 2 tablespoons Honey
- 1/2 teaspoon Red Yeast Rice Powder (optional, for natural red color)
The Glaze
- 3 tablespoons Honey
- 1 tablespoon Warm Water (to thin the honey for brushing)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork with all the marinade ingredients. Use a pair of chopsticks or a spatula to stir the mixture in one single direction for 5-8 minutes until the meat becomes a sticky, fibrous paste.
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2
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate and the proteins to set.
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3
Preheat your oven to 120°C (250°F). This low temperature is used to dehydrate the meat before the final charring.
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4
Place a large sheet of parchment paper on a flat work surface. Take half of the meat mixture and place it in the center. Cover with another sheet of parchment paper.
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5
Using a rolling pin, roll the meat out evenly until it is about 2-3mm thick. It should form a large, thin rectangle that fits your baking tray. Repeat with the second half of the meat.
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6
Remove the top layer of parchment paper and slide the bottom paper with the meat onto a baking sheet.
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7
Bake in the preheated oven for 15-20 minutes. The meat will shrink slightly and change from pink to a dull grey-brown. It should feel firm but not crispy.
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8
Remove from the oven and increase the oven temperature to 200°C (400°F), or prepare a charcoal grill for medium-high heat.
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9
Using kitchen shears, cut the semi-cooked meat sheets into squares (traditionally 10cm x 10cm).
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10
Mix the honey and warm water to create the glaze. Brush both sides of the pork squares generously with the honey mixture.
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11
If using the oven, place the squares back on a wire rack over a tray and bake for 5-7 minutes per side until charred and bubbling. If using a charcoal grill, flip frequently to prevent burning while achieving a smoky char.
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12
Look for the edges to slightly blacken and the surface to turn a glossy, deep translucent red.
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13
Transfer to a wire rack to cool completely. The Bak Kwa will firm up and become more chewy as it reaches room temperature.
💡 Chef's Tips
Do not use lean pork; a 70/30 meat-to-fat ratio ensures the jerky remains tender rather than tough after drying. Stirring the meat in one direction is the secret to the 'springy' texture found in commercial Bak Kwa. If the meat is too sticky to roll, lightly grease the parchment paper with a drop of vegetable oil. Watch the final charring process like a hawk; the high sugar content means it can go from caramelized to burnt in seconds. Store in an airtight container for up to 5 days at room temperature, or freeze for longer storage.
🍽️ 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 Bak Kwa between toasted white bread with a smear of butter for a classic Singaporean breakfast. Dice up leftovers and toss them into a Yangzhou-style fried rice for a smoky, sweet flavor boost. Pair with a crisp, cold lager or a dry Riesling to complement the sweet and salty profile. Include in a festive charcuterie board alongside pickled cucumbers and roasted peanuts.