Bak kwa is the famous customary and much-loved Chinese New Year snack in Malaysia and Singapore. It has a smoky, aromatic and savoury flavour and extremely addictive.
Prep Time20 minutesmins
Cook Time1 hourhr
Resting Time4 hourshrs
Total Time5 hourshrs20 minutesmins
Course: Snack
Cuisine: Chinese
Diet: Gluten Free, Low Fat
Keyword: Bak Kwa, Chinese Jerky, Chinese New Year Bak Kwa, Chinese New Year Snack, Chinese Pork Jerky, CNY Bak Kwa, CNY Snack, Corn Free, Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Pork, Pork Jerky
Combine the pork and the marinade ingredients in a large mixing bowl.
Mix thoroughly until well combined and the pork is sticky.
Cover with cling wrap and let the pork marinade for 4 hours or overnight in the refrigerator.
For shaping and baking the pork:
Preheat oven to 170C or 340F.
Transfer the pork mixture to a cookie pan lined with baking paper.
Roughly spread the pork mixture with a spatula. Then cover with a piece of cling wrap or baking paper on top and use a small rolling pin to flatten the meat to around 2mm.
Bake in the middle rack of the oven for 15 minutes. Then carefully turn over and bake for another 15 minutes. Let the meat cool down.
Using a kitchen scissor or pizza cutter, cut the meat into your preferred size. I cut into 4 inch x 3 inch pieces.
For glazing and baking the pork:
Preheat oven to 200C or 400F.
Mix the honey and water together for glazing.
Place the cut pork pieces onto a freshly lined cookie pan. Glaze each pork pieces with the honey mixture using a kitchen brush.
Bake in the upper rack of the oven for 5 minutes. Taking care not to burn the meat.
Then turn the pork over and glaze with the honey mixture again. Bake for another 5 minutes.
Store in an airtight container in the refrigerator for up to a week.