I don’t need to see your face to know that your left eyebrow is raised and the corner of your mouth tilted while your lips are uttering the words ‘Huh? Bak kwa in cookies?’ Well, I had that same reaction when I first heard the words bak kwa (Asian sweet pork jerky) and cookie used in the same sentence by my sister-in-law who was raving about these cookies she tasted last week. Intrigued, I decided to google it and discovered a couple recipes to try.
This discovery was also timely, since we had a couple batches of less-than-ideal bak kwa while trying to perfect our bak kwa recipe. Even though we made it regularly in Vancouver, it just didn’t taste the same here. We had to figure out if it was the different quality of pork, different intensity of sauces, or if we’ve simply lost our bak kwa-making mojo. While we pondered these life-changing questions, what were we to do with the over-salty batch of home made bak kwa? Well, it became bak kwa fried rice, bak kwa sandwiches, and yes, bak kwa cookies! They are basically a shortbread studded with bak kwa, perfect for carnivorous relatives and hungry teenage boys.
Bak Kwa Cookies
(Adapted from Passionate about Baking)
Yields: 60 cookies
If you missed the previous CNY-inspired recipes…