MASAKAN DAPUR: Bak Kwa (猪肉干)

Bak Kwa (猪肉干)

Hi everyone! Happy Snake Year! 大家蛇年行大运！I trust everyone had a great celebration, with loads of good food and wonderful company...that is what Chinese New Year is all about. :) Well, I sure did...been avoiding the weighing scale for days, lol! And it took me much effort to come blog my first post after CYN, had too much fun, haha! But several of my friends had been asking me about how I made this Bak Kwa, (a.k.a pork jerky) for the past week, so I figured not to delay it any further. :P I first saw this recipe on Lena's blog which she in turn got from Sonia(yes again, these ladies are great inspirations, heehee). I knew I had to try it since Lena raved how yummy and easy it was to make it. :) So thanks again Lena & Sonia! Now, here is mine!

Because of its color, I actually had a hard time taking nice pictures of these pork jerkies. :P Anyway I did very slightly over baked them...you can see a few charred spots, haha! But overall I still love this recipe, it is gooood! As what Lena said, the meat was flavorful, still tender and yummy. Of course we cannot compare with those selling outside, but for a first timer, I'm pretty happy! And yes from now on, I will be only making my own Bak Kwa...well unless someone give me as a gift, lol!

I made little changes to the recipe, so it should almost taste the same....

Ingredients for Bak Kwa (猪肉干) (I made into a 13" by 14" tray)
450g minced pork (ratio of 30% fat preferably for a more tender flavorful result)
90g fine sugar
1tbsp light soy sauce
1/2 tbsp fish sauce
1tbsp oyster sauce
1tsp sweet dark soy sauce (or dark caramel sauce)
dash of pepper
1/2tsp
2tbsp golden syrup

Note: I realize the ratio of the fat in the overall minced meat needs to be at least 30%. I took it for granted at first but I think it does help in the over texture. Use fresh and not frozen meat. Next is to preferably marinate overnight rather then just 4-6hrs. Drain away the "liquid" that is released after 15mins and reduce temp by 5C if needed after you flip and bake at a longer lower temp.

In a large mixing bowl, mix everything together until well combined. Then cover with plastic wrap and let it marinate overnight or up to 6hrs in the fridge. Overnight will be preferred.
Remove marinated meat from the fridge and spread it evenly on a greased and parchment paper lined baking pan. I used the back of a spoon to slowly spread a thin even layer.
Preheat the oven to 160C.
Bake the meat for 15 minutes till it is half baked. Remove from the oven and cut it into squares of the size you like but not too small.
Return the tray into oven and up the temperature to 200C and grill for another 15 minutes. At this point, you do need to keep a close watch over the meat in case it over burnt.
Flip the slices over to the over side after 7-8 minutes and continue to grill it. Once both side is nice grilled and only slightly charred, remove from the oven and let it cool completely before serving or keeping it in air tight containers.