Monday, February 8, 2016

BBQ Bak Kwa (Chinese Pork Jerky) 【猪肉干/肉脯】

Bak Kwa, while growing up is something we get to enjoy only during Chinese New Year in Malaysia. I used to queue up for hours at Petaling street "Ngo Lei Ya" just to get a couple of packets of this BBQ meat...

This may sound like a crazy thing now, but the wait makes the BBQ meat all the more precious, so is the memory of celebrating Chinese New Year with families.


这是我用自制的红糟制作的猪肉干, 颜色漂亮而且味道特别好,根本不需要色素哦!

Ingredients(Make 8 slices of 5' x 5' square)
600g Minced pork (with some fat)
2 tbsp Fish Sauce (depending on the saltiness you like)
1 tbsp Ang Chow/ Red Yeast Rice Vinesse 
1 1/2 tsp Light Soy Sauce
2 tsp Dark/Caramel/Sweet soya sauce
1/3 cup + 2 tbsp Sugar
A little oil for spreading or using a bottle of oil spray

材料:(可做 8 )
猪肉末  (6分瘦,4分肥)
大勺 鱼露
大勺 红糟
1 1/2
小勺 酱油
小勺 老抽
+ 2 大勺

1. Mixed all the ingredients listed with minced meat using a spatula and stir at one direction till it become a sticky mixture. Let it sit in the fridge for at least 1 hour to marinate.

2. Tear off a piece of foil paper (around 1 ft long) and a clean plastic bag (cut it open to make a big plastic cover). You can also use a small silicon baking sheet or Cling paper. But I find these plastic bags easier to work with as it doesn't "cling" too much to the meat.

3. Spray or spread a thin layer of oil over the foil paper. Place about 1/2 cup of minced meat in the middle of the foil paper, cover it with plastic cover and use your palm to lightly press on the minced meat until it flatten, using a rolling pin to roll it evenly into 3 mm in thickness . Move the foil paper together with the minced meat onto a baking sheet.

4. Broil the meat in the oven for 8 minutes, there is no need to preheat oven. You will find some juice releases from the meat after 8 minutes, take the meat out and flipped the meat using a tong, let it sit for 2-3 minutes, you can now work on rolling out the second piece of minced meat.

5. The juices of the half-baked bak kwa is now being absorbed back into the meat, now is the time to place it back into the oven and broil for another 6-8 minutes or until the edges are a little charred.

6. Repeat the steps until all meat are done. Let cold, and cut into pieces.

Note: I find the thickness and the size of this Bakkwa affects the taste and texture of it, 3 mm in thickness while it is raw at the size of 5 x 5 is by far delivery the best results for me. I strongly suggest that you stick with it. 

1. 首先把所有的调味料和绞肉拌匀,一个方向搅拌上劲,呈起胶状。备用。 


2. 准备一张锡箔纸,还有一个干净的塑胶袋(剪开),也可用保鲜纸,我个人觉得塑胶袋比保鲜纸好控制。

3. 在锡箔纸上喷上或抹上一层薄薄的油,中央放上1/2杯的绞肉,盖上塑料袋,先用手慢慢的推开,然后再用擀面杖轻轻擀平,这个步骤是为了让肉干的厚度平均,烤出来的口感才会比较好。建议把肉擀成3mm厚,5 x 5 寸大小,这样烤制出来的肉干口感最好。

4. 把塑料袋拿开,把锡箔纸搬到一个烤盘上,入烤箱Broil/上火高火烤制分钟. 8 分钟后拿出来,这个时候会有很多肉汁溢出,把肉脯翻面,放置一旁, 然后开始杆制第二片肉干。

5. 等第一盘的肉干已经把刚刚流出来的肉汁又都吸收回去的时候,再次入烤箱 Broil 高火档,烤8-10分钟,直至有碳烤的效果,颜色漂亮就好了。冷却切片。




  1. Thank you for sharing the recipe. This is the first time I make bak gua. I never thought that I would know how to make them. I love them very much. It is surely 110% keeper recipe!! You are great!! :)

  2. Yeah. it is easier than we thought... right? welcome to my blog...

  3. Hi, I enjoy your blog n i feel so delighting as many foods can be done at home. Thanks for sharing n beside cooking u hv to spend time taking shots n notes :)

  4. Znette... thanks!! And I am glad you enjoy my blog... welcome and do come visit again sometimes!

  5. Hope you Can make the chicken version which I found difficult