One of the “must have” Chinese New Year treats for my family is Bak Kwa 肉干. Last year I came across and tested Tazz’s Pork Jerky recipe. Even though my hubby said that it was good, I felt something was lacking to the taste. So, this year, I decided to tweak the recipe a little bit and WOOHOO! I think I got a keeper recipe!
1 lb. Ground Pork
1.5 Tbsp Fish Sauce
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp cooking wine
1/2 cup sugar
a few good dashes of 5 spice powder (est. about 1/3tsp)
1/2 Tbsp cooking oil
Honey mixture for glazing (I mix 3Tbsp of honey with 1Tbsp of water)
1. Put all ingredients (except honey mixture) in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey.
2. Put some gluey meat on parchment paper and cover with a big cling wrap.
Roll to about 3-5mm, your preference.
3. Put the parchment paper with ground meat on a baking tray and bake at 200F for 20mins or until the meat is solid to touch. (Just lift up one corner, if it feels like a rubber mat, it is done.)
4. Remove the meat and cut into size or shape of your preference, then place them in a new piece of parchment paper/aluminum foil.
5. Brush the meat with some honey mixture before broiling/grilling at 450F. Make sure you keep a close watch on the bak kwa because they brown and burn easily.
6. Flip over when the meat turns golden brown, and repeat #5.
7. Once done, let it cool and Enjoy!
Here’s my 爱心肉干, 金钱肉干, 随意肉干…
They are YUM-O! 😉