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Monday, 20 October 2014

Homemade Pork Jerky (Bak Kwa) 自制猪肉干

This is the most successful homemade pork jerky (aka bak kwa) recipe. The taste and texture is very closed to the store bought ones. This recipe has been tried and tested by a lot of my blog readers. You may scroll down to the end of this blog post to read the feedback. 

I started making pork jerky in year 2014 and this recipe was created by me. This was what I wrote in my blog post back then:

"I have came across recipes making pork jerky. However I never plan to make it myself. Until yesterday, the packet of thawed minced meat from the BLACKOUT FREEZER , I don't want to waste the meat. So I made pork jerky, something that can be kept longer than the thawed meat :)

Well, yesterday was my first attempt on pork jerky. I didn't post the recipe yesterday because I wasn't very satisfied with the texture and taste. Added a dash of Chinese Five Spice that spoilt the taste and the tiny little drop of dark soy sauce made the color too dark." 

This was my first attempt pork jerky. I wasn't very satisfied with the texture and taste.
My first attempt pork jerky in the making, first round out from the oven for slicing, before grill.... Perhaps the frozen minced meat contains too much water in it.

" Today, I made again with my revised recipe, using fresh minced meat instead of frozen one and adjusted the baking temperature. I'm satisfied with the texture and taste! Here's the recipe that is surely a keeper. :) "

Ingredients: 材料

250g Fresh Minced Meat (use minced meat with some fat, do not use lean meat) 
新鲜猪肉碎 250 克,用有肥油的肉碎

Seasoning: 调味料

50g Sugar 糖 50克

7g Soy Sauce 酱油 7克

10g Oyster Sauce 蚝油 10克

1/3 tsp Salt 盐 1/3小匙

23g Honey 蜂蜜 23克

1 tsp Fish Sauce 鱼露 1小匙

1 tsp Cooking Wine (shaoxing) 绍兴花雕酒 1小匙

A dash of White Pepper 胡椒粉 少许

Updated 23 Oct 2014 - These are the ingredients used. 

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Method: 步骤 

1. In a bowl, mix together all seasoning. 

2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction (circular movement, clock wise/ anti clock wise) until the mixture become sticky and gluey. About 5 minutes. 

3. Cover with cling wrap, keep in the fridge and let marinate for 2 hours.

4. Remove from the fridge. Preheat oven 160'C (upper & lower heat). Use a spoon, spread the minced meat evenly over a baking tray (32cm x 22cm). 
预热烤箱 160度。把肉碎倒入烤盘(烤盘尺寸:32cm x 22cm, 用不贴盘或涂些油在烤盘上)。用汤匙把肉碎压平。厚度一定要均匀。(看下图)

5. Bake in a preheated oven 160'C for 20 minutes, middle rack. 

6. Remove the baking tray from the oven. Reset oven temperature to MAX/ 240'C, grill mode. Mean while, slice the pork jerky with a pizza cutter/ knife. 

7. When the oven is preheated, return the pork jerky to the oven, rack 4 (one rack above the middle rack), grill for 3 minutes. 

8. Pull out the baking tray from the oven, use a tong to flip over the pork jerky. Continue to grill for 2 minutes. 

9. Reset the temperature to 200'C, flip over the pork jerky once again and grill for 1 minute. 

For Step 7-9, baking time may be vary because every oven are different. Make sure to watch closely on the progress, not to burn the pork jerky. :) 


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For left over pork jerky, wrap with a parchment paper/ baking sheet and keep in an airtight container.

When my hubby sees this, he asked me how much I'm gonna sell my pork jerky. :) 

Some feedback from those who have tried this recipe:

By Eelynn Lim

By Jamie Ong
By Cindy Chua Jia Xuan

By Goh Kai Eng

By Alice Chua Chuamele

By Amy Ho

By Pauline Leong

By Irene Lee 

By Joan Chai

By 芳城 (Chan Bee Foong)
Feedback from Chan Bee Foong

By Lim Woo Yuen

By Irene May Hun

By Rachel Ch'ng

By Chen Siew Chin

Feedback from Chen Siew Chin
PenguinLing Yap

By Anne Tan

From Tan Wei Kien 

By Penny Leong

By Elaine Lee

Feedback from Elaine Lee 

By Jennie Grace Eu

By Wendy N Dennie Teo

By Lynn Yiah

By Rin WeiQin
By Mey Chan

By Eling MI

Feedback from Gerard Gerard 

Feedback from Yee Wai Lay 

By Kelly Yip

By Cecilia Ko 

By Cecilia Ko, used this recipe made into bacon. 

By Juliet Jau

By Yee Wai Lay

By Judy Then

By Irene Chew 
By Miki Chan
By Rosalind Chiew

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