Bak Kwa – Malaysian Grilled Pork Jerky
Bak Kwa is a popular Malaysian and Singaporean dried meat product particularly consumed during Chinese New Year. The sweet-savory seasoned minced pork is shaped into thin sheets, dried, and then grilled or smoked until it develops a deep caramelized crust. The combination of sweet sugar, soy sauce, and spices yields a unique, slightly sticky result.
Ingredients(for 1 kg)
Instructions
Prepare meat mixture
15 min. + 2-4 hrs. restingThoroughly knead minced pork (80/20) with sugar, soy sauce, fish sauce, sesame oil, five spice powder, rice wine, and white pepper. Let the mixture rest covered in the refrigerator for at least 2 hours.
Shaping and drying
3-4 hrs.Spread the meat mixture in approximately 5 mm thick layers on baking paper and portion into rectangular pieces (10x10 cm). Dry in the smoker at 60-70 °C without smoke for 2-3 hours until the surface is no longer sticky.
Smoking and caramelizing
2-3 hrs.Raise temperature to 80 °C and add apple wood smoke. Flip the pieces after 1 hour and smoke for another 1-2 hours until they reach a deep golden-brown color and an internal temperature of 72 °C.
Final grilling
5-8 min.Briefly caramelize the smoked slices over direct heat (grill or open flame) on both sides until a slightly charred, glossy surface forms. Allow to cool on a rack.
Pro Tip
The minced pork should have at least 20% fat content to keep the Bak Kwa moist and prevent it from drying out. Roll out between two sheets of baking paper for an even thickness.
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