Homemade Pork Bakkwa a.k.a. Chinese Pork Jerky Recipe

At last the Chinese New Year Cookies marathon is over for me. Now it's time to catch up with this homemade bakkwa that every home chef had cooked up for their CNY home celebration.


Recipe for 8 pieces of Bakkwa
Approximate final product weight: ~400g

Ingredients
550g minced Pork (balance of fatty and lean)
100g Brown Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Shaoxing Rice Wine / Cognac / Rose Wine
0.5 tablespoon Fish Sauce
1 teaspoon Dark Soy Sauce
0.25 teaspoon Five Spice Powder
0.5 teaspoon Salt
few drops of Red Coloring (Optional)
Honey (for Honey glazing)

1. Mix and combine all the ingredients except for Honey. Please it in the fridge overnight.
2. Pre-heat oven to 130°C fan mode.
3. Roll approx 100g the marinated thin pork in to squares using plastic. Arrange them on silicon mat or baking paper or parchment paper. Bake for 13 mins.
4. Increase the oven tempreture to 200°C top grill mode.
5. Flip the meat over and brush with Honey glaze. Put back oven 4 inches away from the grill and grill for 10mins or until golden brown with slight burnt. Repeat for the other side.
6. Remove from oven and let it cool before serving.

Enjoy~

Notes:
- If not consumed within a day, using an air tight container it can be stored in fridge for up to 1 month.
- Keep meat to fat ratio around 85% : 15%.. Or fattier for more succulent, and better flavor Bak Kwa..
- Can use pork belly, shoulder, collar, cheek, etc was told ratio is more important.. Beauty of homemade can be adjusted to our own liking.

Varieties that we have created:
1. Hickory Smoke Pork Bakkwa a.k.a. Hickory Smoke Chinese Pork Jerky
Just add additional 1 teaspoon of Hickory Smoke Liquid

2. Almond Pork Bakkwa a.k.a. Almond Chinese Pork Jerky
Just add additional sprinkle sliced Almond on top of bakkwa before applying the last honey glaze before grilling.

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