Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>1<\/p>hour <\/span><\/div><\/span>Cooking time<\/span>45<\/p>minutes<\/span><\/div><\/span>Calories<\/span>602<\/p>kcal<\/span><\/div><\/div><\/div>Chinese Pork Jerky that is traditionally served during Lunar New Year. <\/p>
Ingredients<\/h3>- Jerky \/ Bak Kwa<\/strong><\/li>
- <\/span>
1 lb minced lean pork<\/span><\/p><\/li>- <\/span>
1 tbsp Shao Xing wine \/ Chinese Rose Wine<\/span><\/p><\/li>- <\/span>
1 tbsp dark soy sauce<\/span><\/p><\/li>- <\/span>
2 tbsp light soy sauce <\/span><\/p><\/li>- <\/span>
2 tbsp oyster sauce<\/span><\/p><\/li>- <\/span>
1 tbsp fish sauce<\/span><\/p><\/li>- <\/span>
2 tsp Chinese five spice <\/span><\/p><\/li>- <\/span>
1 tsp sesame oil<\/span><\/p><\/li>- <\/span>
2 tsp white pepper powder<\/span><\/p><\/li>- <\/span>
1\/2 cup of brown sugar<\/span><\/p><\/li>- <\/span>
red food coloring (optional) <\/span><\/p><\/li>- Honey Syrup for brushing <\/strong><\/li>
- <\/span>
3 – 5 tbsp of honey<\/span><\/p><\/li>- <\/span>
1 tbsp water<\/span><\/p><\/li>- <\/span>
3 – 5 tbsp of spicy fermented soybean paste (optional) <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a large mixing bowl, mix all the bak kwa ingredients until combined. Cover and refrigerate for at least 1-2 hours or overnight.
<\/li> - In a small bowl, mix the honey and water to create a mixture for brushing the meat. Set aside.<\/li>
- Spread the meat mixture evenly over the parchment paper following the visual instructions shown above. Remember to remove the top layer of parchment. Bake at 390 F for 15 – 20 minutes. <\/li>
- Cut the meat into bite pieces or larger squares and transfer onto a wire rack.<\/li>
- Brush the honey syrup mixture onto one side of the jerky and broil for 3 minutes until the jerky starts to brown on the edges. Remove from the oven and flip the jerky around. Brush the honey mixture again and repeat the broiling. <\/li><\/ul><\/div>
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