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Home / Courses / Appetizer & Snack / Bak Kwa (Chinese Pork Jerky)

Bak Kwa (Chinese Pork Jerky)

By: 👩‍🦳 Linda · Published: 🖨 February 23, 2015 · Updated: 💻January 3, 2021 · 🗨 38 Comments

Recipe ▼

Bak Kwa (Chinese Pork Jerky) is a must-have for the Chinese New Year. Make your own using just a few simple ingredients and at a fraction of the cost.

A plateful of wafer thin Bak Kwa.

Bak Kwa is the Hokkien (Fujianese) word for dried meat. It is actually more like wafer thin slices of barbecued pork jerky. Unlike beef jerky which is usually dehydrated to remove the moisture in the meat, Malaysian Chinese style pork jerky is moist and grilled to perfection over charcoal fire.

Bak Kwa for Chinese New Year

Back when I was a kid, Bak Kwa was only available during the period leading up to the Chinese New Year. The delicious aroma of barbecued meat permeating the air adds to the excitement and anticipation of the festivities to follow. Like all special foods available only once a year, it was a pricey treat. Even so, people seldom made Bak Kwa at home.

A Homemade Treat for the Overseas Chinese

Today, Bak Kwa is available year round in Kuala Lumpur and prices have soared. During the Chinese New Year, prices are even more steep. It makes a whole lot of sense to prepare it at home at a fraction of the cost. For us here in the American Midwest, the homemade version is the only option. Meat products are not allowed into the country via the airports and I have not seen any being sold at the Asian markets.

Sweet and sticky Bak Kwa (Chinese Pork Jerky).

Two Versions of Bak Kwa

There are two versions of Bak Kwa. The first one is chewier in texture with visible bits of thinly sliced pork in it. The other is more tender because it is made totally with minced (ground) pork. I personally prefer the first version but for the home cook, the minced (ground) pork version is easier to achieve.


Use Ground Pork with Sufficient Fat

From past experience, it is better to use minced (ground) pork with about 20% fat content to get that slightly translucent texture when held to the light. I tried using very lean pork once and was disappointed with the results. The texture was a little too hard and dense. Also, spreading a thin even layer of meat on the parchment paper helps. Mine were on the thin side. 3mm to 4mm is probably ideal.

Similar Tools Used in Making This Bak Kwa (Chinese Pork Jerky)

This post contains affiliate links. Please read my disclosure policy here.

Large Broiler Pan and Rack, 12-3/4 x 16-1/2-Inch
Stainless Steel Wire Cooling Rack
Ultra Sharp Premium Heavy Duty Kitchen Shears

A plateful of wafer thin Bak Kwa.
Print Pin Rate
4.79 from 14 votes

Bak Kwa (Chinese Pork Jerky)

Wafer thin Bak Kwa (Chinese Pork Jerky) is a must-have for the Chinese New Year. Make your own using just a few simple ingredients and at a fraction of the cost.
(Makes 30 slices of bak kwa)
Author : Linda Ooi
Course : Savory Snack
Cuisine : Chinese
Keyword : bak kwa, chinese pork jerky
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 15
Calories: 164kcal

Ingredients
 

  • 2 lbs ground pork with at least 20% fat (900g)
  • 2 tbsp Shao Hsing cooking wine
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • ½ tsp ground pepper
  • ½ tsp five-spice powder
  • 2/3 cup sugar (145g)

Instructions
 

  • Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
  • Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).
  • Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling.
  • Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
  • Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.
  • The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
  • Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly.
  • Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.

Notes

*Cooking time is 25 minutes per batch for 2 batches.
**If meat layer is too thick, juices may ooze out. Blot with paper towels if necessary.

Video

Nutrition

Calories: 164kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

A stack of Chinese Pork Jerky.

7.7Kshares

Categories: 🗂 Appetizer & Snack, Chinese, Chinese New Year, Pork

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Colorado, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Dorothea Amato says

    January 6, 2016 at 7:59 pm

    5 stars
    This was great, I made it twice. I did add jut a tiny bit of Maggi brand Magic Sarap the 2nd time and it was even better. I also glazed them in honey water….salty sweet and delicious.

    Reply
    • Linda says

      January 7, 2016 at 6:27 pm

      Glad to hear the recipe worked out well for you. Time to make a double batch soon. 😉

      Reply
      • Terry says

        February 3, 2017 at 10:58 am

        5 stars
        We stopped over in Singapore just before last Chinese New Year & many people were queuing at the shops in Chinatown that were selling Bak Kwa. I had never seen it before, despite living in Singapore for a while many years ago. On our wqy back through Singapore from Australia, to our home in UK, I bought some Bak Kwa to try.

        It must be easy to understand that we then had a problem as I don’t think anyone sells this very much in UK then I found your recipe.

        I tried it out today and it was fantastic!! Thank you very much.

        My next attempt I think I will leave out a little Rice Wine & add Sweet Chili Sauce.

        Reply
        • Linda says

          February 10, 2017 at 6:40 pm

          I am glad to hear the recipe turned out well for you. Bak Kwa is also not found in my neck of the woods here in the US. Good thing we can all make it in our own kitchen now. 🙂

          Adding a little sweet chili sauce is an idea I had not thought of. May be worth a try.

          Reply
    • Alastair Stell says

      August 20, 2018 at 4:00 pm

      4 stars
      I agree with the honey glaze – I mix any juices recovered from baking with honey and a touch of (American) sambal oelek (not the much more complex, richer, Indonesian sambal’s). I also substitute honey for sugar in the actual marinade. I have various added a little tomato paste instead of Magic Sarap as my wife is a celiac.

      Reply
  2. Daphne says

    January 8, 2016 at 11:38 am

    Could I leave out 5 spice powder? Also, if I want to freeze it, I should freeze the bak kwa after step 6 or step 8? Many thanks for the easy recipe!!

    Reply
    • Linda says

      January 16, 2016 at 4:08 pm

      Your bak kwa will not be as flavorful without the five-spice powder. I would not leave it out unless you absolutely cannot find five-spice powder. I have never tried freezing bak kwa but if I have to, I would do it after Step 8.

      Reply
    • Johnathan says

      November 4, 2016 at 7:36 am

      3 stars
      Freeze it before grilling. Only grill when you want to eat. Freezing after grilling the texture will be different. It will be tough and flavors is lost.

      Reply
      • Linda says

        November 18, 2016 at 3:21 am

        I see your point. If you are doing it in big batches and do not mind the work, then by all means freeze and grill later. I would not bother if it was just a few slices.

        Reply
  3. Nate @ House of Annie says

    February 1, 2016 at 11:57 pm

    Hi Linda,

    thanks for posting your recipe.

    BTW I think you meant “tongs” instead of “thongs” in step 8.

    Aloha, Nate

    Reply
    • Linda says

      February 3, 2016 at 4:47 am

      Good to see you here, Nate! Oops…I need to change that ASAP! 😉

      Reply
  4. Tanya says

    May 26, 2016 at 8:00 pm

    5 stars
    Hi Linda, thanks for sharing this. Our whole family crave Bak kwa and it is pricy in KL now. How long can the Bak Kwa last if refrigerated?

    Thanks

    Tanya

    Reply
    • Linda says

      May 29, 2016 at 1:31 am

      You are welcome, Tanya. Bak Kwa should last a couple of weeks in the refrigerator. Simply reheat in the oven slightly when ready to eat.

      Reply
  5. Jeff L says

    August 27, 2016 at 5:41 pm

    5 stars
    Hi Linda

    Thank you for this recipe. I made this last weekend and lets just say it didn’t last over night. We have them for sale here in NY but they cost $24 a pound. with this I made 4 pounds worth for less than 6 dollars. I also added honey at the last 5 minutes it sweeten it up a bit and tasted great.

    Reply
    • Linda says

      August 28, 2016 at 4:58 pm

      You are welcome Jeff. Adding some honey towards the end is a great idea. So much cheaper to make at home. Takes a little effort but well worth it. 🙂

      Reply
  6. Cathy says

    December 9, 2016 at 2:26 am

    Can I omit the fish sauce or replace with something else? I can’t stand fish

    Reply
    • Linda says

      December 22, 2016 at 10:25 am

      Yes, you can omit it but it will not be as flavorful.

      Reply
  7. Alex says

    February 4, 2017 at 8:51 pm

    5 stars
    Amazing recipe, thank you. Way tastier than normal beef jerky. It’s funny, I hate fish sauce, but it plays in this recipe. Omitted 5 spice but this was great

    Reply
    • Linda says

      February 10, 2017 at 6:42 pm

      Yes, that little fish sauce does make a difference. Subtle but discernible.

      Reply
  8. EPICurean M. says

    March 12, 2017 at 11:46 pm

    5 stars
    Your recipe for Bak Kwa is what I am looking for. Man, I tasted the Bak Kwa from Golden Nest and was hooked eating and very addicting. Thank you for the recipe. Adding honey water while slowly cooking the flatten beef jerky sweetens this snack all together. I am changing the recipe of the marinade by adding Sriracha sauce instead of five spice powder, and changing the meat from 1/2 ratio of ground beef and ground pork for a tender texture of the jerky. I agree that making it homemade is so much cheaper, and buying a pound at Asian grocery stores is like $22 to $25 / box. I cannot believe these are sold so expensive. I am also glad that you cook Chinese and Malaysian cuisine. Yummy!!!!

    Reply
    • Linda says

      April 11, 2017 at 11:23 am

      Definitely cheaper to make your own. 🙂

      Reply
  9. gerard toh says

    April 2, 2017 at 4:01 pm

    just found your recipe after coming back from Hong Kong and buying some of these sweetmeats from the airport store that specializes in it. it was very expensive. I remember mom buying them from the street side stalls in Ipoh. They had varieties where there was much more fat and grilled juicy and greasy. delicious! that was 40 years ago. we have them here at the Chinese supermarkets in LA. but definitely better from the HK store. I will have to try making some. They are my all time favorite food! Thanks

    Reply
    • Linda says

      April 11, 2017 at 11:24 am

      You are welcome. I hope you get to make some soon.

      Reply
  10. Joyce says

    July 13, 2017 at 4:24 am

    I dont have the wine. Can i use hua diao wine instead? Thanks

    Reply
    • Linda says

      July 13, 2017 at 8:25 pm

      I believe Shao Hsing and Hua Tiao are the same. The name is used interchangeably.

      Reply
  11. Adelina says

    November 3, 2017 at 6:35 pm

    5 stars
    Hi Linda,

    Thanks so much for the recipe and the video. I made it and ate most of it 😉 They are the best! For sure, next time in HK/Macau, I would not even bother to buy it. I added black pepper and honey for the last 5 minutes for my 2nd batch. Both were amazing! Next time, I will add some chili to give it a kick.

    Now, need to move a bit to digest…hahaha.
    Thanks,
    Adelna.

    Reply
    • Linda says

      December 18, 2017 at 10:56 pm

      You are welcome. Glad to hear you enjoyed the recipe. 🙂

      Reply
  12. Ivy says

    November 28, 2017 at 2:31 pm

    Hi, does it have to be that brand of cooking wine?

    Reply
    • Linda says

      January 29, 2018 at 5:53 pm

      You can use any brand of cooking wine.

      Reply
  13. Dusadee SUWANNABUD says

    April 21, 2020 at 1:55 pm

    5 stars
    Easy to understand, compared to many recipes I found on the internet. Straight to the point, and look lovely. Thank you very much

    Reply
    • Linda says

      June 3, 2020 at 11:21 am

      You are welcome! Glad the recipe worked out for you.

      Reply
  14. Amy Lee says

    May 20, 2020 at 6:04 pm

    5 stars
    Thank you for this wonderful yet simple recipe. I never thought that I could actually make Bak Kwa at home here in California. Just like you, it was deemed a Chinese New Year treat. Having the video was very useful too. I’ve sent this recipe along to my other Malaysian friends here in the US. Kamsiah!

    Reply
    • Linda says

      June 3, 2020 at 11:31 am

      You are welcome! Bak Kwa is a treat indeed.

      Reply
  15. Susan says

    December 2, 2020 at 4:51 pm

    5 stars
    Thank you for this recipe! I tried it today for the first time and got raving reviews even with my little mistakes. When the bak gwa first came out of the oven after baking at 425, it was till very floppy and soft. I didn’t realize it would harden up more as it cooled, so I took one of my 3 batches (I halved the recipe, I regret it now) and put it back in for another 5 minutes. It charred up nicely, but as I said, it hardened a lot after cooling and became a crispy chip instead! HAHA. It was still delicious though. Definitely putting more ground pork on my shopping list to make more!

    Reply
    • Linda says

      January 3, 2021 at 1:21 pm

      It is quite a forgiving recipe and I am glad your family and friends enjoyed it. Yes, many people regret not making more. So, definitely get more ground pork the next time.

      Reply
  16. Alexandra Moody says

    February 18, 2021 at 12:40 am

    5 stars
    Omg i can’t believe how easy and delicious this recipe was. I followed the recipe exactly. Broiled it on a cast iron. The next time i make this i will remove excess oil after each batch.
    Thanks for sharing.

    Reply
    • Linda says

      February 18, 2021 at 10:16 am

      I am glad you enjoyed the recipe. 🙂

      Reply
  17. Alexandra Moody says

    February 19, 2021 at 3:25 pm

    5 stars
    What spice would you recommend to make it spicy?

    Reply

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