And moreover what we are going to make at home is the baked and grilled in the oven and not through the BBQ! That is the relieve to me.
When I told my Sister S that I am going to make Pork Jerky, the next thought in her mind is, are you going to set fire outside to BBQ it? I am sure if you intend to make this and when you tell it to your family you are going to make it, the next instinct the remarks from them would be "Why go all the trouble.... blah blah and later you have to set the BBQ pit to grill it?"
When I saw Sonia of NasiLemakLover made this Pork Jerky last year, I was really amazed that this can be made at home and also lately few bloggers has made it too!
Homemade
Chinese Pork Jerky (Bak Kwa) 肉干
(recipe source from Sonia of Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)
(recipe source from Sonia of Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)
Ingredients
450g minced pork (at least with 10% fat)
100g sugar
1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce
1/8 tsp Chinese five spices powder (I didn't add this)
A dash of Pepper
1/2 tsp-3/4tsp salt or to taste
2 tbsp honey
Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and
stir the mixture in one direction until the meat becomes gluey
(very important to stir till gluey otherwise meat will break out). Store in the fridge for
several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 15 - 20mins. Remove from oven. Increase the oven
temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza
cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another
side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!
**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!
450g minced pork (at least with 10% fat)
100g sugar
1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce
1/8 tsp Chinese five spices powder (I didn't add this)
A dash of Pepper
1/2 tsp-3/4tsp salt or to taste
2 tbsp honey
Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and
stir the mixture in one direction until the meat becomes gluey
(very important to stir till gluey otherwise meat will break out). Store in the fridge for
several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 15 - 20mins. Remove from oven. Increase the oven
temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza
cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another
side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!
**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!
* My tray is 12" x 12" so a little thick in slices.
My Pork Jerky is a little char and burnt.... I guess 240C grilling for 10 minutes is a little too high temperature and too long for grilling! Will adjust the temperature next time!
BUT.....nevertheless of course, ohhhh.....so delicious and yummy! So much like the store bought and without the MSG!!
Are you drooling looking at this? Well, I am...........slurppppp !!
Oh, you don't like pork? You can try with chicken too!
Thank you Sonia once again for this delicious recipe!
I am submitting this post to Chinese New Year Delights 2013 hosted by
