Nyonya Cooking
Bak Kwa





Cooking Time



2 Servings

Bak Kwa

Chinese BBQ Meat Jerky 肉干 Long Yoke Korn

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Bak kwa is probably the most precious commodity during Chinese New Year and rather expensive due to the demand.

'Bak Kwa' (meat jerky) strongly reminds me of Chinese New Year in Malaysia. It is during this time that the streets in Chinatown will be extremely smoky as various stalls would be busy preparing them to cope with the demand. It has been increasingly popular to present these as gifts during the festive season. Seriously, 'Bak Kwa' is extremely desirable due to its amazing taste, not to mention the chewy texture. The combination of flavours of the five spice powder, soy sauce, oyster sauce and fermented tofu along with a thin coat of honey makes it lips smacking good. I love chewing 'Bak Kwa' and keeping it in my mouth longer then intended just so I can savour the incredible taste for a longer period of time. Just like how there is bacon chewing gum, I secretly wish that 'Bak Kwa' chewing gum would follow suit! This alone will give you an idea of how delicious this treat is. Due to the intense labour of barbecuing the meat and the festive season, 'Bak Kwa' can be really pricey. So, here is a recipe to prepare your own in the comfort of your home. Make it slightly sweeter or saltier if that is your preference. There is no hard and fast rule about it.

  Chinesisches BBQ Rauchfleisch ist auch auf deutsch verfügbar.

Related Recipe Ideas


  • 500 grams pork
  • 1 tablespoons soy sauce
  • 1 tablespoons fish sauce
  • 1 tablespoons sweet soy sauce (kecap manis)
  • 0.5 tablespoons oyster sauce
  • 1 cubes red tofu (fermented)
  • 1 tablespoons rose wine
  • five spice powder
  • pepper
  • salt
  • 1.5 tablespoons honey
  • 1 teaspoons water
  • 80 grams sugar

Steps to Prepare

  1. Mix all ingredients (excluding honey and hot water) to minced meat. Once minced meat is well mixed, the texture of the meat should be sticky.
  2. Roll meat flat on a piece of baking paper. Heat up the oven to 180 degrees Celsius and bake flattened meat for 15 minutes.
  3. Remove juice extracted from the meat and turn meat over. Bake for another 15 minutes. Transfer meat onto a new piece of baking paper. Apply the mixture of honey and hot water on the surface of the meat. Bake for 5-10 minutes on a higher rack in the oven.Turn meat over to apply honey and water mixture. Bake for a further 5-10 minutes.
  4. Allow to cool and cut into the desired size. Grilled Bak Kwa is best eaten within 3 days. It should be kept in the fridge up to 5 days. Bak Kwa should be heated up in a pan, microwave or on a grill again before consuming.

The Nyonya Community

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Did 3rd time for Bak Kwa, this round is perfect ! Every thing is just ngam ngam. Wrapping it with aluminium foil to bring back hometown :)So this is the bakkwa which I attempted  this evening. Turned out  great! Thanks Grace. Will try making other CNY goodies of yours.Successfully made this minus the wine. And it is delicious. Thanks for the recipe!Delicious!I tried your recipe and quite didnt like the strong 5 spice taste. So I just added a tat bit and took off the preserve taufu. TQ loved it!Tastes yummy with the fermented tofu. I also added chilli flakes for extra kick.Substituted pork with chicken so my Muslims friends can have a try in UK. It was wonderfully yummy and everyone loved it! TQ for the recipe!My presentation of the dish is not good so I decided to take just a piece. The recipe is perfect. Love it so much. Thanks for the recipe

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