Delicious homemade oven baked sweet and savory Chinese pork jerky is a great snack like taiyaki, pineapple cake, scallion pancakes, red bean mochi and curry radish & fish balls. This Chinese pork jerky recipe or bak kwa recipe is very simple. Besides, many Malaysians like to make Chinese pork jerky, rou gan (肉乾) or bak kwa, for Chinese New Year celebrations. Let's learn how to make homemade pork jerky with step by step photos, tips and a video tutorial!
Love Asian food? Check out these steamed meatballs, satay chicken, grass jelly drink, japchae, crispy teriyaki tofu, tom yum kung, salt & pepper squid, and egg tart recipes.
What is Chinese pork jerky?
Chinese pork jerky is known as bak kwa, rou gan (肉乾) or rou pu (肉脯) in Chinese. Bak kwa, rou gan (肉乾) or rou pu (肉脯) is a Chinese term that translates to "dried meat" or "dried pork" in English. The term "bak kwa" is commonly used in Singapore and Malaysia, while in other regions, it may be referred to as rou gan (肉乾) or rou pu (肉脯).
It is a popular Chinese snack made from seasoned and dried pork. Besides, it has a sweet and savory taste, with a hint of umami from the soy sauce and spices. It's often enjoyed as a snack on its own. Especially in Malaysia, it is popular during Chinese New Year as gifts among friends and family.
What is pork jerky made of?
Typically, it is prepared by marinating thin slices of pork or ground pork with a mixture of ingredients such as soy sauce, sugar, spices and salt. After marinating, the pork slices or mixture are usually grilled or baked until they develop a caramelized exterior and a slightly chewy texture.
What is the taste like for Chinese pork jerky?
Chinese pork jerky is typically sweetened with ingredients such as sugar and honey. This sweetness gives the jerky a delightful caramelized flavor that balances out the other savory and salty components. Also, the jerky is seasoned with soy sauce, oyster sauce, and various spices, which contribute to its savory umami taste. These savory flavors add depth and richness to the overall flavor of the jerky.
Besides, depending on the recipe and regional variations, Chinese pork jerky may contain spices such as white pepper, five-spice powder, or chili powder. These spices can add a hint of heat and additional complexity flavor to the jerky.
Homemade pork jerky or rou gan (肉乾):
Homemade pork jerky is healthier because you don't need to worry about preservatives and it is fresh. Besides, this Chinese pork jerky or rou pu (肉脯) recipe is softer than regular dehydrated jerky.
Personally, I love Macau's pork jerky, and they are the best rou gan (肉乾) in the world! I miss them so much. When I was pregnant, I craved it. I could not buy any of them in the states. Therefore, I decided to research and learn how to make rou pu (肉脯) at home.
Of course, this Chinese pork jerky recipe or bak kwa recipe still cannot compare with Macau's pork jerky. However, my kids love them because it is softer and easier for them to chew.
Should I use ground pork or sliced pork to make bak kwa?
It all depends on your preferences. You can either use thinly sliced pork or ground pork to make bak kwa or rou gan (肉乾). Using ground pork can be convenient, especially if you don't have access to a meat slicer or if you prefer a different texture.
In this Chinese pork jerky recipe, I use ground pork then mix with the marinade ingredients, shape it into thin patties or sheets. After that, I bake it in the oven until it develops a caramelized exterior after brushing a layer of honey.
What are the ingredients for Chinese pork jerky?
In this Chinese pork jerky recipe, the ingredients are ground pork, oyster sauce, soy sauce, sugar, white pepper, garlic powder, shaoxing wine and honey.
Substitution:
I cannot find shaoxing wine, can I skip it?
Yes, you can skip it if you cannot find shaoxing wine. You can use the cooking rice wine as well.
How to store the leftovers?
Allow the leftover jerky to cool completely at room temperature before storing it. This helps prevent condensation inside the storage container. Then, transfer the cooled jerky to an air-tight container or resealable plastic bag.
Make sure the container is clean and dry before adding the jerky. If you have multiple pieces of jerky, place a parchment paper or wax paper between the layers to prevent them from sticking together.
Refrigerator:
Store the sealed container of jerky in the refrigerator. This helps extend its shelf life by slowing down any potential bacterial growth. Properly stored, Chinese pork jerky can last for up to 1-2 weeks in the refrigerator.
Freezer:
If you want to store the jerky for a longer period, you can freeze it. Place the sealed container or bag of jerky in the freezer. Frozen Chinese pork jerky can last for several months. To thaw it, transfer the jerky to the refrigerator and allow it to thaw overnight before consuming.
Cooking tips for how to make pork jerky:
- Mix the pork and sauce very well and let it marinate for 15 minutes before baking.
- Lay flat and use a roller to flatten out the meat. However, don’t roll too thin. It's around ⅛ inch thick.
- Remember to drain the liquid and dry the meat before brushing honey.
- Baking time is very important. You have to watch them carefully after you brush honey on top of the bak kwa, so it won't burn.
- Wait until it cools down, cut them into small pieces.
- Remove the sides if it burns.
FAQs:
Preheat the oven at 300°F and bake each side for 15-20 minutes. Drain the fat and juice after the first 15-20 minutes. Then, flip the other side and bake for another 15-20 minutes. After that, brush honey on both sides and broil each side for 3-5 minutes.
The pork slices should appear dry and have a slightly darkened, caramelized exterior. They should also shrink in size as they lose moisture during the drying process. Also, the pork jerky should be firm and leathery but still slightly flexible.
The USDA recommends cooking pork to an internal temperature of at least 145°F (63°C). However, keep in mind that traditional jerky-making methods involve drying the meat at low temperatures over a long period, so the final product may not reach this temperature.
To confirm that the jerky is done, remove a piece from the oven and let it cool for a few minutes. Then, test its texture and taste. If it's chewy and flavorful, it's likely done. If it's still too moist or lacks flavor, continue drying for additional time.
Instructions for how to make Chinese pork jerky or bak kwa:
1. Put 1.5 pounds of ground pork into a bowl.
2. Add 2 tablespoons of sugar, ½ teaspoon of garlic powder, ⅛ teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine and 3 tablespoons of oyster sauce.
3. Then, mix it well and let it marinate for 15 minutes.
4. While waiting for the meat, prepare a cookie sheet. And, put parchment paper on the cookie sheet.
5. Next, put the marinated ground pork on the parchment paper over the cookie sheet. Try to shape the meat into a rectangle shape.
6. After that, lay a plastic wrap over the ground pork, use a roller to roll and flatten out the meat. However, don’t roll too thin. It's around ⅛ inch thick.
7. Preheat the oven at 300°F and bake one side for 15-20 minutes.
8. Drain the fat and liquid after the first 15-20 minutes.
9. Then, flip the other side and bake for another 15-20 minutes. Drain the liquid and use a paper towel to dry the meat.
10. The following step, brush honey on one side and broil it for 3-5 minutes. (Put it in the top rack.) After, flip the other side. Brush honey and broil it for 3-5 minutes. (Be careful and watch it because it will burn fast.)
11. Lastly, wait for it to cool down, cut them into small pieces. Remove the burn edges.
Enjoy this bak kwa recipe or Chinese pork jerky recipe! Also, check out these char siu, soy sauce chicken, sweet & sour pork, steamed pork patty, tomato eggs, musubi and tonkatsu recipes.
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Pork Jerky
Equipment
- 1 Tray
- 1 Oven
Video
Ingredients
- 1.5 pounds Ground pork
- 2 tablespoons Sugar
- ½ teaspoon Garlic powder
- ⅛ teaspoon White pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 3 tablespoons Oyster sauce
Brushing:
- 1 tablespoon Honey
Instructions
- Put 1.5 pounds of ground pork into a bowl.
- Add 2 tablespoons of sugar, ½ teaspoon of garlic powder, ⅛ teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine and 3 tablespoons of oyster sauce.
- Then, mix it well and let it marinate for 15 minutes.
- While waiting for the meat, prepare a cookie sheet. And, put parchment paper on the cookie sheet.
- Next, put the marinated ground pork on the parchment paper over the cookie sheet. Try to shape the meat into a rectangle shape.
- After that, lay a plastic wrap over the ground pork, use a roller to roll and flatten out the meat. However, don’t roll too thin. It's around ⅛ inch thick.
- Preheat the oven at 300°F and bake one side for 15-20 minutes.
- Drain the fat and liquid after the first 15-20 minutes.
- Then, flip the other side and bake for another 15-20 minutes. Drain the liquid and use a paper towel to dry the meat.
- The following step, brush honey on one side and broil it for 3-5 minutes. (Put it in the top rack.) After, flip the other side. Brush honey and broil it for 3-5 minutes. (Be careful and watch it because it will burn fast.)
- Lastly, wait for it to cool down, cut them into small pieces. Remove the burn edges.
Notes
Cooking tips for how to make pork jerky:
- Mix the pork and sauce very well and let it marinate for 15 minutes before baking.
- Lay flat and use a roller to flatten out the meat. However, don’t roll too thin. It's around ⅛ -1/16 inch thick.
- Remember to drain the liquid and dry the meat before brushing honey.
- Baking time is very important. You have to watch them carefully after you brush honey on top of the bak kwa, so it won't burn.
- Wait until it cools down, cut them into small pieces.
- Remove the sides if it burns.
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