Homemade Bak Kwa / Rou Gan (Chinese Pork Jerky)
Bak Kwa or Rou Gan is a sweet-salty dried meat that is similar to jerky. This Chinese pork jerky is usually made with pork, while chicken, or beef and is also popular among Chinese in Malaysia and Singapore, especially during Chinese New Year.
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Ingredients
- 550 g minced pork
- 100 g fine sugar
- 1 tbsp soy sauce
- 1 tsp salt
Instructions
- Combine all ingredients in a mixing bowl.
- 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).
- Cover with cling wrap. Roll with rolling pin, slightly press it down into a 3 mm thick sheet.
- Bake in preheated oven at 110°C for 8 minutes.
- Turn the sheet of meat and bake for another 8 minutes at 110°C.
- Cut the dried meat into smaller pieces.
- Preheat oven to 200°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. Grill to perfection on both sides.
Video
Notes
This recipe yields 12 pieces of meat.
The nutritional value for reference is for 1 piece of meat
Nutrition (per serving)
Calories: 154kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 303mgPotassium: 135mgFiber: 0.01gSugar: 8gVitamin A: 3IUVitamin C: 0.3mgCalcium: 7mgIron: 0.4mg
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