Saturday, November 21, 2009

Pork Jerky (Bakkwa / 肉干)




Ingredients:

600g minced pork/chicken
135g sugar
3 tbsp fish sauce
1 tbsp soy sauce
1/2 tsp dark soy sauce (optional)
1/4 tsp pepper
1 tsp Shao Hsing wine
1 tsp Mei Kuei Lu Chiew (rose wine)
1/8 tsp liquorice powder
1 tbsp oil


Method:

  • Marinate minced pork with all the above ingredients. Leave it overnight in the refrigerator.
  • Preheat oven to 170 degrees C.
  • Place marinated meat on a piece of baking paper and cover with clingwrap. Using a rolling pin, roll the meat to a thickness of about 2mm.
  • Remove the clingwrap and place the baking paper with the meat on a tray.
  • Bake the meat in the preheated oven for about 20 mins. Turn it over and bake for a further 15 minutes. Take it out from the oven.
  • Cut the meat with scissors into smaller squares and grill the meat on both sides until you achieve the desired colouring.

14 comments:

  1. wow, i like your blog so much! thanks for sharing all these recipes. may i know where can i get this liquorice powder?

    ReplyDelete
    Replies
    1. I got my liquorice powder from the asian grocery. Thanks for visiting my blog. Your comments are much appreciated.

      Delete
  2. Hello,

    I was wondering about the same too. Which asian grocery shop did you get the liquorice powder from? I love bah kwa so much. The last trip I was in S'pore I bought 2 kg for myself...did not share with anybody.....sounds terrible, right!

    ReplyDelete
    Replies
    1. Hi Sue, you can get the liquorice powder from the Asian grocery shops or the Chinese medicine shops.

      Delete
  3. Hi Veronica, very nicely baked your bak-kwa. yummy..:)

    Ade-SG

    ReplyDelete
  4. Hi Veronica, So neatly cut. Looks yummy! I guess it's about time for me to make some for the coming Chinese New Year too! And thanks for sharing the addition of liquorice powder!

    ReplyDelete
  5. what is liquorice powder??? What is it called in Chinese??

    ReplyDelete
    Replies
    1. Liquorice powder is 甘草粉. You can get them from the Chinese medicine shop.

      Delete
  6. hi,
    aiyo your bak kwa so so finger licking good,,n i think
    singapore bee chun hiang cannot fight with u,,
    haha,,,btw,,can i omit the fish sauce?,,,
    ( cos we cant take this sauce at home)
    thanks for your kind sharing,
    jean--sg

    ReplyDelete
    Replies
    1. I am sure fish sauce is not a must. Maybe you can substitute with light soy and you'll get some colour for your bak kwa. As far as Bee Chun Hiang bak kwa, I dare not even compare with them. They are the professionals. But thanks for your kind words anyway.

      Delete
  7. WILL YOU BAK KWA GET HARD AFTER 1 NIGHT?

    ReplyDelete
    Replies
    1. Hi, the bak kwa won't get hard after one night. Just store them in a container.

      Delete
  8. Hi Veronica,

    Can I omit liquorice powder?
    Thanks

    Ling

    ReplyDelete
    Replies
    1. Hi Ling

      Sorry for the late reply. Yes you can definitely omit the liquorice powder.

      Delete

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