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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. :) "

I have made this countless time...this was done before 2016 Chinese New Year. A recipe that never fail. :)

Photo Updated 5 February 2016


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. 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤 

1. In a bowl, mix together all seasoning. 
把所有调味料混合。



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. 
放入肉碎。用筷子,以一个方向打圈搅拌至起胶。(看下图)




3. Cover with cling wrap, keep in the fridge and let marinate for 2 hours.
用保鲜纸盖好,放冰箱腌2小时。

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. 
放进已预热的烤箱,以160度烘烤20分钟,中层。



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. 
取出。烤箱温度调240度预热。同时,把肉干切块。(看下图)




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. 
把切好的肉干放进烤箱,烤3分钟,上层。

8. Pull out the baking tray from the oven, use a tong to flip over the pork jerky. Continue to grill for 2 minutes. 
取出烤盘,把肉干倒翻,继续烤2分钟。

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. :) 

取出烤盘,把肉干倒翻,以200度烤1分钟即可。每个烤箱的温度不同,步骤7-9的烘烤时间须自行拿捏。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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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


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