Everyone loves to have pork jerky (Bak Kwa) in the Chinese New Year. It is delicious as a snack, eat with bread, rice or noodles! But for me, if the pork jerky without the charcoal-grilled flavor, then it doesn’t have the old school taste. Nowadays, it is not convenient for most people to use a charcoal stove at home, so most of the home-made pork jerky rarely have this flavor. Today, I will share with you the recipe of old-school taste pork jerky. This is the recipe left by my grandma. I just adjusted some of the methods to make it more suitable for modern home operations.
I asked the boss to grind the pork collar and lard into ground meat. The ratio of meat to lard can be adjusted according to personal preference. In fact, the operation of making pork jerky is quite easy, with only three steps, marinating, shaping and grilling. However, only the waiting time is relatively long. However, the old school taste of pork jerky will be more time-consuming because of the sun drying and charcoal grilling process. In Malaysia, especially during the Chinese New Year period. The sun from 12 to 2 noon is very strong. Using this time to dry the pork jerky will get the best result with less time. It only takes one hour to dry one side. If you think the way of sun drying is troublesome, you can also use the oven to dry and set the shape, but the flavor and taste will be slightly different.
Charcoal-grilled flavor Bak Kwa without charcoal grilling?
As long as the sun-dried pork jerky is smoked and then roasted in the oven or fried in a non-stick pan, you will be able to taste the charcoal-grilled flavor pork jerky. Since most people live in an environment that is not suitable for barbecue, so I just shared this little trick. Although it is a bit troublesome. As long as it can satisfy my taste buds, I think it is worth it. And you also can use this smoky technique to make other delicious dishes! The smoked chicken shredded salad we shared before did the same. However, it is recommended to smoke on the balcony or outside the house, otherwise there will be a heavy smoky smell inside the house.
In addition, the smoked pork jerky can be frozen and stored, and then fry or roast it when you want. Please refer to the video for the detailed instructions.
If you like this recipe, please share it with friends and family~
I wish you all good luck, good health and all the best in this new year~
Classic Bak Kwa (Pork Jerky)
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- 500 g Ground Pork
- 1 tsp Fish Sauce
- 1 tsp Oyster Sauce
- 1 tbsp Huadiao Wine/Rice Wine
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 100 g Sugar
- 0.25 tsp Five Spice Powder
- 0.25 tsp Salt
- A little Pepper
- Stir all the ingredients evenly, and then stir in the same direction until it becomes slightly sticky. Place in the refrigerator to marinate overnight.
- Stir well the marinated ground meat, and then spread it on the baking paper evenly. (Thickness depends on your personal preference)
- Sun-drying pork jerky on the balcony or outside the house (only takes about one hour under the strongest sunlight at 12 noon)
- Cut the sun-dried pork jerky into small pieces, then turn it over and dry it for another one hour.
- Put the sun-dried pork jerky in the steamer or on the steaming rack.
- Cut a few slices of garlic and place on a small plate, then burn a small piece of charcoal and place it on the garlic.
- Pour a little cooking oil on the hot charcoal.
- Put the steamer on, close the lid and smoke for about 10 minutes.
- The smoked pork jerky can be frozen and stored. When you want to eat it, bake it in the oven with top heat 200°C on both sides until cooked or fry it in a non-stick pan, then you can enjoy the charcoal-grilled flavor pork jerky anytime!