Hello everyone!
I have to say, this Chinese style pork jerky is one of my favourite items to munch on. It's savoury, sweet, chewy, soft, and oh so good!
I never realized how easy it was to make, until I started doing some research on it, found some recipes and did some slight modifications. Tested it and BAM, all of it was gone! Kids loved it, the hubs loved it - it was a done deal for a second batch!
Chinese Style Pork Jerky
2 pounds of regular ground pork (pork needs to have at least 20% fat for it to be juicy and soft)
2/3 packed brown sugar
1 tsp Five spice powder
1 tbsp fish sauce
3 tbsp light soy sauce
1 tbsp rice wine
3 tbsp maple syrup (or honey)
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp dark soy sauce
1 tsp cinnamon
1 tsp black pepper
1 tsp garlic powder
1 tbsp honey
1 tbsp water
sea salt
additional ground pepper
How?
Mix all ingredients together in a large bowl (add pork last). Mix for at least 5 minutes in a circular motion using your hands, so that the pork will start becoming sticky. The more you mix it, the more it will stick to itself.
Refrigerate for 4 hours or over night.
Preheat oven to 250 degrees Fahrenheit.
Using a baking pan or a jelly pan, cover it with parchment paper. Place 1/4 of the pork mixture on the parchment paper, then place a piece of plastic wrap over it. Using a rolling pin, roll the pork to a flat sheet, approximately 4-5 mm thick. Remove plastic wrap. Continue with the remainder of the pork.
Place flattened pork sheets in the oven for 15 minutes - you will notice that it will cook, look kinda greyish and not so pretty. Drain out excess liquids that come from the pork by tilting pan to the side and removing the liquids. Flip over and bake for another 5 minutes. Remove from oven, cut into 6 large squares.
Preheat barbecue. Mix together 1 tbsp honey and 1 tbsp water in a bowl.
Place jerky squares on the bbq, and brush lavishly with honey water mixture. Grill on medium heat until slightly charred. Continue brushing honey water on the jerky until desired level of "charred".
Cool on a metal rack, sprinkle with some finely grated sea salt and enjoy.
- 1kg fatty Meat Mince - either Chicken, Beef or Pork (Fattier mince makes more tender, juicy bak kwa)
- 120g Brown Sugar
- 1 teaspoon Chinese Five Spice Powder
- 1 tablespoon Fish Sauce
- 3 tablespoon Light Soy Sauce
- 1 tablespoon Rice Wine (Shao Tsing / Chinese rice wine)
- 3 tablespoon Honey
- 15ml Vegetable Oil
- 1 teaspoon Dark Soy Sauce
- A few drops of Sesame Oil
- Red food colouring - optional (I did not use)
