Bakkwa Recipe
Chinese · Snack · 80 min total
Bakkwa is a sweet and savory Chinese dried meat jerky, often made from pork. This home-cook recipe uses a simple oven method to achieve the characteristic chewy texture and caramelized glaze.
20
min prep
min prep
60
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 500g pork mince (preferably with some fat)
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp sugar
- 1 tbsp honey
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp five spice powder
- 1/2 tsp white pepper
- 1/2 tsp salt
Instructions
- In a bowl, combine all ingredients except pork. Mix until sugar dissolves.
- Add pork mince and mix thoroughly with your hands until the mixture is sticky and well combined.
- Cover and refrigerate for at least 2 hours or overnight to marinate.
- Preheat oven to 150°C (300°F). Line a baking tray with parchment paper.
- Place half the mixture on the parchment, cover with another sheet of parchment, and roll out to about 3mm thickness. Remove top parchment.
- Bake for 20 minutes, then remove from oven. Brush the top with a mixture of 1 tbsp honey and 1 tbsp water.
- Bake for another 10 minutes, then flip the bakkwa over. Brush the other side with honey mixture.
- Bake for another 10 minutes, then brush again and bake for final 10 minutes until dark and glossy.
- Let cool completely on a wire rack. The bakkwa will harden as it cools. Slice into pieces and store in an airtight container.
Tips
- Adjust sweetness by adding more or less sugar/honey.
- For a spicier version, add 1 tsp chili flakes or sriracha.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- To serve as a snack, cut into bite-sized squares.
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