Savory

CNY-inspired recipe #4: Bak Kwa (肉干)

photo 1

Bak kwa is an Asian sweet BBQ pork jerky. It’s available all year round but becomes a priced commodity during CNY. Days before CNY, the price of bak kwa sky rockets, but that doesn’t stop people from standing in line for hours just to get their precious bak kwa. What’s the draw of bak kwa you ask? Maybe it’s the auspicious red color. Or perhaps people are making up for lost time since it was considered a luxury item in the past. Well, I think it’s simply because its sweet-and-salty goodness, together with the aroma of the charcoal grill, and the slightly bitter char on the corners combine into one perfect little bite. What’s even more perfect is if you can save yourself some time (no queues!) and money (no price hikes!) by making it yourself!

People are always surprised when they hear we make our own bak kwa, but it’s really not difficult at all. Here is the recipe my husband came up with while we were living in Vancouver. His homemade version is not as red as the commercial ones because we do not add red coloring. Also, if you like it less salty, less sweet, or spicier, feel free to adjust the quantities below to taste. One trick to figure out the right level of seasoning is to microwave a small portion until it’s cooked. Taste and then adjust your seasonings accordingly until you’re happy!

Bak Kwa
(Yields: Two 15″x13″ baking sheets)

1 kg minced pork
5 tbsp light soy sauce
5 tbsp fish sauce
5 tbsp oyster sauce
1 tbsp dark soy sauce
15 tbsp sugar
Dash of white pepper
Pinch of chili powder (optional)

1. Mix all ingredients together and marinate overnight in the fridge.

photo 1

At this point, you can test the level of seasoning (see below)

photo 1

Taste-test: Microwave or pan-fry a small portion for tasting. Then adjust seasoning according to taste.

2. Divide mixture over two parchment-lined baking sheets. Place another piece of parchment over the meat and press or roll out into a thin even layer.

photo 2

I prefer using my hands, but you can roll it out with a rolling pin too

3. Bake at 350F/180C for ~ 20 min. Flip over and bake another 10 minutes until sides begin to char slightly.

photo 4

Isn’t it magical how the minced meat forms a sheet once cooked?

4. Finish it over charcoal grill or on the grill function in an oven. Cool and enjoy!

photo 3

Homemade bak kwa is surprisingly easy to do, ain’t it?


If you missed the previous CNY-inspired recipes…

CNY-inspired recipe #2: Hummingbird Cupcakes
CNY-inspired recipe #1: Gluten-free Coconut Macaroons
Advertisements

9 thoughts on “CNY-inspired recipe #4: Bak Kwa (肉干)

  1. Pingback: CNY-inspired recipe #5: Bak Kwa Cookies | fait maison

  2. Pingback: CNY-inspired recipe #6: Dried Shrimp Cornflake Cookies | fait maison

  3. Pingback: CNY-inspired recipe #7: Mandarin Orange Marmalade | fait maison

  4. Pingback: CNY-inspired recipe #8: 雪梅娘 Cream-filled Mochi | fait maison

  5. Pingback: Homemade Bak Kwa | caloriejunkie

  6. Thanks for the recipe, i make my own bak kwa with this recipe . It so delicious.. my mother, sister, n nephew like this bak kwa ….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s