Bak Kua aka Malaysian Chinese Style Pork Jerky 😋 Would you want some protein as snacks?
Bak Kua (肉乾) is one of my favorite snack. When I was in Malaysia, it’s only available when it’s holiday season, mainly Lunar New Year. A lot of tents will be setup by the roadside or wet markets, grilling the pork jerky over charcoal fire. When you walk pass the street, the aroma of these fresh Bak Kua is irresistible that you will definitely get yourself a few pieces!
Unlike the jerky in the States, which are normally salty and dehydrated, Bak Kwa is on the sweeter side. Due to the fact that it is fresh out from the grill, it is always juicy and moist. The little spice in the meat, with the caramelized honey coated surface……making it a perfect gift to friends and family for the festival.
With the holiday celebration is ongoing in the States, I decided to spend my time, making this delicious jerky, to spread the festive mood and joys feeling to everybody!
It is an easy recipe, which you can make it at home, with oven and just a few ingredients. Try this out if you’re interested.
Bak Kua Recipe
Active Time: 15 minutes
Yield : 15 pieces (2.5 inch x 2.5 inch per piece)
- 450g Ground Pork
- 1 tbsp Shao Xing Wine (or cooking wine)
- 1 tbsp Dark Sweet Soy Sauce
- 1 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 0.5 tsp five spice powder
- 3 tbsp of Honey (for caramelization)
* I used ABC Dark Sweet Soy Sauce and Lee Kum Kee Oyster Sauce
- Marinate the ingredients overnight
- Preheat the oven to 360F.
- Flatten the ground pork on a parchment paper into a rectangular shape with ~3mm thick.
- Bake for 8-10 mins. Then flip and bake the other side for 8-10 mins.
- Once it’s cooked, turn the oven to HI broil function.
- Spread the honey on the pork jerky. Broil for 3 minutes.
- Flip and repeat it on the other side.
- Rest and cool the jerky before served!
I love eating my Bak Kua with bread , sandwich it with mayonnaise and seaweed! Comment below if you like or try the recipe!