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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)
Prep Time
45 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
 

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)

Course: Savory Snack
Cuisine: Chinese
Servings: 15
Calories: 164 kcal
Author: Linda Ooi
Ingredients
Instructions
  1. 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.
  2. Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).
  3. 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.
  4. 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.
  5. Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.
  6. The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
  7. 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.
  8. 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.

Recipe Video

Recipe 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.