Archive for the ‘Malaysian Style Honey Pork Jerky ‘Bak Kwa’ 蜜汁猪肉乾’ Category

Malaysian style pork jerky, or locally called ‘Bak Kwa’ is different from American version– well, it’s mostly made of pork, usually sweet, tender and moist. Taiwanese version of jerk, although flavor is closer, is different too as it is mostly made of beef, and it lacks the typical ‘shine’ that you’ll find in Malaysian style. In Malaysia and Singapore, ‘Bak Kwa’ is an luxurious snack due to its expensive price, making it a popular gift for friends and family on special occasion like Chinese New Year. I remember eating ‘Bak Kwa’ sandwich with plain white bread on rare occasions… great childhood memories…

Back to making ‘Bak Kwa’, there are many recipes online and I tried at least a couple different versions before, but none tasted quite like the way I had it from ‘Bak Kwa’ specialty stores in Malaysia. Then I started thinking~ Bak Kwa sellers must keep the ingredients simple in order to cut down the cost… so the recipe I look for should have simple ingredients rather than a long list of all kinds of sauces and spices (as I tried before)… thus I chose this recipe “Homemade Bak Kwa (Chinese Pork Jerky)” from MyKitchen101en.com. I did make some modifications to the ingredient list to play around. The results is quite good especially the flavor. Although the look is not as pretty as I expected but that’s probably because no red coloring was used.

With the Year of Pig at our doorsteps, I’m done trying out recipes for CNY snacks (for now!). Now I’m shifting focus to Chinese New Year Eve reunion dinner menu– it’s the feast of the year in my family. I can’t wait for the lunar new year to start, so I can finally lay back and relax, while enjoying the fruits of love of all the hard work I put in. May the Year of Pig bring you abundance of health, wealth and joy. Huat Ah!!

Malaysian Style Honey Pork Jerky 'Bak Kwa' 蜜汁猪肉乾

Malaysian Style Honey Pork Jerky ‘Bak Kwa’ 蜜汁猪肉乾

Malaysian Style Honey Pork Jerky 'Bak Kwa' 蜜汁猪肉乾

Malaysian Style Honey Pork Jerky ‘Bak Kwa’ 蜜汁猪肉乾

Malaysian Style Honey Pork Jerky ‘Bak Kwa’ 蜜汁猪肉乾


1 lb ground pork– see note below
1/2 cup sugar
1 tbsp soy sauce
1/2 tsp oyster sauce
1 tsp fish sauce
1 tsp Chinese rice cooking wine

Coating (microwave for a 5 seconds then mix well):
2 tbsp honey
1/2 tbsp water


  1. Combine all ingredients in a bowl. Stir in same circular direction until the meat becomes sticky. Alternatively, use a stand mixer with paddle attached, mix on medium high speed for a few minutes until the meat gets sticky. Cover and chill overnight in the refrigerator.
  2. Lined two large baking pans with parchment paper. Place half of the meat in the center. Cover with a large sheet of plastic wrap, then roll out to 3mm thickness. Repeat with the remaining meat.
  3. Remove plastic wrap, bake in preheated 325F oven for 12 minutes. The meat meat will shrink and there will be some liquid drawn out. Let the pork jerky cool slightly while it absorbs back some liquid. Brush with honey water and cut into big pieces (for easier handling during charring on the grill)
  4. Transfer pork jerky to grill to char slightly. Cut into desired size. Cool completely before storing in container.

Regina’s Note:

  • Ground pork: If the meat is too lean the pork jerky will be dry in texture. I like to use 80(lean)/20 (fat). Also, mix some coarse ground pork with regular ground pork for better texture.
  • I found out my honey water was a bit too thick and thus the jerky was a bit too sweet. Next time revise honey water to 1:1. Or skip honey water for the classic original flavor.
  • My jerky was a bit thin for my liking. Next time just use one large tray instead of two trays.

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