Bak Kwa or Rou Gan is a sweet-salty dried meat which is similar to jerky. It is usually made with pork, chicken or beef and hugely popular among Chinese in Malaysia and Singapore, especially during Chinese New Year.
The price of Bak Kwa is crazily expensive during Chinese festive season. Making your own at home is straightforward with only few simple ingredients, at a fraction of the cost.
Add new twist to original flavor, make different flavored Bak Kwa by adding black pepper, sesame seed, honey, chili powder, garlic powder etc.
- Consume within 3 days or keep refrigerated for up to 1 month in the fridge. Reheat in microwave, non-stick pan or oven.
- Sun-drying the meat and grill over charcoal fire to perfection if preferred.
CHINESE VERSION: 原味猪肉干食谱
Homemade Bak Kwa (Chinese Pork Jerky) | MyKitchen101en
- 550 g Minced pork
- 100 g Fine sugar
- 1 tbsp. Soy sauce
- 1 tsp. Salt
1 Combine all ingredients in a mixing bowl.
2 Mix thoroughly with hands until the mixture gets sticky with color slightly brightened, takes about 5 minutes. Use food service grade gloves if you want to keep your hands clean and maintaining hygiene. Cover and marinate in the fridge for at least 4 hours (best overnight).
3 Cover with cling wrap.
4 Roll with rolling pin, slightly press it down into a 3 mm thick sheet.
5 Bake in preheated oven at 110 degrees C for 8 minutes.
6 Turn the sheet of meat and bake for another 8 minutes at 110 degrees C.
7 Cut the dried meat into smaller pieces.
8 Preheat oven to 200 degrees C, bake for 8-10 minutes each side to perfection. Baking time may vary slightly depend on oven, watch closely near the end to avoid burning the meat.
9 Grill to perfection on both sides.
10 Done! it is a healthier choice compared to store-bought and a fun way to save some money.