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Bak Kwa

4.86 stars

'Bak kwa' is the Chinese version of meat jerky with a combination of flavours from the five spice powder, soy sauce, oyster sauce and fermented tofu. It is usually grilled over a charcoal fire and is a very popular gift among friends and families during the Chinese New Year.

Total Time

Preparation 15 mins
Cooking 60 mins

Dish Type

Snack

Alternate Names

Chinese BBQ Meat Jerky, 肉干, Bak Kua, Long Yoke Korn

Cuisines

Malaysian, Singaporean


Ingredients

Servings:  
500 g pork
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sweet soy sauce (kecap manis)
1⁄4 salt
1⁄4 pepper
1⁄4 five spice powder
1 tbsp rose wine
1 cube red tofu (fermented)
1⁄2 tbsp oyster sauce
80 g sugar
1 1⁄2 tbsp honey
1 tsp water

Nutrition per Serving

Calories

831 kcal

Carbs

58 g

Fat

38 g

Protein

64 g

Community Food Snaps

Another day with Bak Kwa. My boy can’t wait to grab one .. ;))
A tower of good looking Bak Kwa. They are juicy, smell great and taste marvellous.  

Love it lotssssssss!!!!!!
Thanks Grace! Great one.. keep it up.  Love <3
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

Background

Bak kwa means dried meat in the Hokkien dialect. In Mandarin, it is known as ‘rou gan’. This meat jerky is made up of minced pork usually and a variety of ingredients that provides amazing aroma. Bak kwa strongly reminds me of Chinese New Year as during this time of the year, it is probably the most precious commodity and is rather expensive. The streets in Chinatown would be extremely smoky as various stalls go about with the preparation to cope with the demand. It has been increasingly popular to present these as gifts during the festive season despite the price increase over the years. Hence, why not give it a try making them instead? It would be more meaningful too.

Type of meat for bak kwa

The type of meat used is important when making bak kwa. Choosing meat which contains a good amount of fats would enhance the flavours during the cooking process. I prefer mincing the pork shoulder/butt. However, if minced meat is used, opt for those which has about 20% fat.

Smoky flavours

Additionally, the smoky taste of bak kwa is the key to its deliciousness. It is best prepared over a charcoal grill. If you do not have one, using an oven as shown in the video is also possible albeit the smoky aroma may not be present. However, this would not in any way lessen the deliciousness of the bak kwa.

Chicken or beef bak kwa

While bak kwa is known to be made with pork, beef or even chicken may certainly be used too. Simply replace pork with the meat of your choice. If you want to prepare chicken bak kwa, choose chicken thighs for more succulent meat.

Fermented red tofu

Fermented red tofu is meant to add colour and flavour to bak kwa. Some may find the taste too strong for their liking. Therefore, use only half of the recommended amount.

How to store bak kwa?

Bak kwa is best consumed within 3 days for its freshness. It should not be kept for more than 7 days and must be stored in an airtight container before being refrigerated. Before consuming, either steam it for 10 minutes, microwave at very low heat for 2 minutes or pan fry over low heat for 5 minutes.

Can bak kwa be frozen?

Yes. Store them in an airtight container or in freezer bags with the air pressed out to avoid freezer burn. Before consuming, either steam it for 15 minutes, microwave at very low heat for 3 minutes or pan fry over high heat for about 4-5 minutes.


Steps to Prepare

Bak Kwa Step 1

Step 1 of 4

  • 500 g pork
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sweet soy sauce (kecap manis)
  • 1⁄4 salt
  • 1⁄4 pepper
  • 1⁄4 five spice powder
  • 1 tbsp rose wine
  • 1 cube red tofu (fermented)
  • 1⁄2 tbsp oyster sauce
  • 80 g sugar

Mix soy sauce, fish sauce, sweet soy sauce, salt, pepper, five spice powder, rose wine, red tofu, oyster sauce and sugar to minced meat. If you do not like the taste of fermented tofu, use 1/2 cube. It should have a sticky texture once it is thoroughly mixed.

Bak Kwa Step 2

Step 2 of 4

Flatten meat on a piece of baking paper with a rolling pin. Heat oven at 180 degrees Celsius and bake meat for 15 minutes.

Bak Kwa Step 3

Step 3 of 4

  • 1 1⁄2 tbsp honey
  • 1 tsp water

Remove juice extracted from the meat and turn it over. Bake for another 15 minutes. Transfer meat onto a new piece of baking paper. Brush the mixture of honey and hot water onto the surface of the meat. Place on a higher rack in the oven and bake for 5-10 minutes. Then, turn meat over to apply honey and water mixture. Bake for a further 5-10 minutes.

Bak Kwa Step 4

Step 4 of 4

Allow to cool and cut into desired size. Grilled bak kwa is best eaten within 3 days. It can be kept refrigerated for up to 7 days and should be heated in a pan, grilled or microwaved before consuming.

Published: February 8, 2015


1 Discussions

a month ago

Helena Cheah

Make sure to request for extra fat into the minced pork. It will be soft and juicier.