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. | MalaysianChineseKitchen.com

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)
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Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Course: Savory Snack
Cuisine: Chinese
Servings: 15
Calories: 164kcal
Author: Linda Ooi

INGREDIENTS

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.

VIDEO

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.

NUTRITION

Calories: 164kcal
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