Ground Pork Jerky

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Ground Pork Jerky is a very popular Chinese snack in Singapore and Malaysia. So popular it has been an iconic souvenir from both countries. It is a festive treat during Chinese New Year symbolizing good fortune and prosperity.

pork jerky

If you go to Singapore or Malaysia, you will easily find pork jerky in many stores. The famous brand in Singapore is Bee Cheng Hiang. It has been so popular as souvenir from Singapore. They are packed in a beautiful packaging and come in many variations.

Pork Jerky is called Bak Kwa 肉脯 in Singapore and Malaysia due to the cultural and historical influences in these two countries. Bakkwa, also known as rougan in Mandarin, is a Chinese salty-sweet dried meat product similar to jerky.

The name “bakkwa” comes from the Hokkien dialect, which is widely spoken among the Chinese communities in Singapore and Malaysia.

Bakkwa became a popular snack and a festive treat, particularly during the Chinese New Year, symbolizing good fortune and prosperity.

This is considered savoury snack even though it is more sweet than salty. They have many kinds of meat selection from pork belly, more fatty jerky and not so oily kind which I think comes from pork loin.

Homemade Pork Jerky

It is possible to make pork jerky on your own with the regular ingredients from your kitchen. In fact, it is super easy!

Blend everything in a food processor and spread it and roll it flat with rolling pin. The only thing you need to be careful is the rolling part to make the thickness as even as possible.

Don’t worry! That part is also very easy to handle. You can watch it in the video. It doesn’t need a special skill at all.

Meat Selection

The best meat selection for making pork jerky will be the pork shoulder. It has enough fat content to make the jerky moist and juicy. It gives the best flavor and texture in the end.

You can combine pork loin with some pork fat from the belly part if you like it leaner. But if you decide to just use pork loin, please understand that it does not have fat content enough to make it juicy. So the result will be different.

Seasoning

Pork jerky tends to be sweet with a bit of salty taste, but still the sweetness dominates the whole flavor. I like it balanced so I tweaked the recipe a little bit.

I reduced the sugar and honey content in the seasoning. And for brushing the batter before roasting I only brushed one to two strokes of honey. Plus, I add 1 tablespoon of water in the honey.

Ground Pork Jerky Recipe

  • 500 gr pork
  • 2 tbsp sugar
  • 2 tbsp Shao Xing wine
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 3 tbsp light soy sauce
  • 4 tbsp honey
  • 1 tbsp sesame oil
  • 2 tbsp coconut oil
  • ½ tsp sea salt
  • ½ tsp pepper

Brushing

  • 2 tbsp honey+1 tbsp water

Instructions:

  1. Put the pork in a food processor, add sugar and cooking wine.
  2. Add oyster sauce, fish sauce, soy sauce, honey, sesame oil, and coconut oil.
  3. Don’t forget to add salt and pepper.
pork jerky
Grind the meat
  1. Process the meat until smooth and well-blended.
  2. When it is done, you may check the taste if it is to your preference. Some people like it sweet, some like it a bit salty.
  3. Take one small scoop. Roast it on a pan.
  4. If the taste is okay with you, take all the meat out of the food processor. Prepare a piece of big parchment paper on the working table.
  5. Put only half of the batter and keep the other half for variation.
  6. Transfer the well-blended meat on the parchment paper. Cover with another parchment paper. Roll it flat with a rolling pin, around 2-3 mm.
bakkwa

  1. Fold each sides of the parchment paper so the it has four neat edges.
bakkwa
pork jerky
  1. Gently peel off one side of the parchment paper.
pork jerky
  1. Brush the surface with honey very carefully.
pork jerky
  1. Transfer the meat with the parchment paper on a baking pan.
  2. Now put 25 gr sesame seeds on another half of the batter. Mix well.
  3. Spread the meat on another parchment paper, cover it. Do the same thing, roll it flat around 2-3 mm. Fold each sides and gently peel off one side, brush with honey, and transfer to the baking pan to roast.
  4. Roast at 160°C in a preheated oven for 10-15 minutes on each side. When you are done on one side, use another parchment paper and another tray to turn it upside down.
  5. Brush with honey. Continue roasting. If you like it a bit burnt and smoky, add 5 more minutes.
  6. When the roasting is done, take it out carefully and lay the jerky on a baking tray to cool down.
pork jerky
  1. Cut with scissors according to your preference.
bakkwa
  1. Try it, this is a wonderfully delicious snack! And it is gluten-free!
  2. Enjoy your pork jerky!

Note

bakkwa
Coin Bakkwa. Image from Bee Cheng Hiang Singapore
  • Other than a rectangular shape, you can also make it round with a round mold.
  • The thickness is 2-3 mm. This is the common thickness for pork jerky. If you want to have it thicker, maybe you can give it a try at 4-5 mm. You need to roast it longer though.
  • If you want more vibrant color, you can add a drop of red coloring.
  • Add 5 minutes of roasting time, if you want the jerky to be a bit smoky and charred.

Storage

After you cut all the jerky, you can keep the jerky in an airtight container. It is highly recommended to keep in the chiller for longer shelf life. The roasted pork jerky can stay fresh for up to 2 months.

No need to reheat, just let it out from the chiller 10-15 minutes before eating. You can enjoy while watching TV or as afternoon snack.

FAQs

Q: How long does homemade pork jerky last?

A: If stored properly in an airtight container, homemade pork jerky can last up to 1-2 months. However, it’s usually so delicious that it doesn’t last that long in my house!

Q: Can I make it thicker than 3 mm?

A: Yes, you can, but don’t make it too thick. And when you roast it, you need to give it a longer time so the heat penetrates through the thickness.

If you decide to make this for Chinese New Year treat, please tag me on my Instagram! I would be happy to give positive comment!

If you like ground meat snack or meal, you can also check my other recipes:

pork jerky

GROUND PORK ASIAN JERKY

Yield: 300 gr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ground Pork Jerky is a very popular Chinese snack in Singapore and Malaysia. So popular it has been an iconic souvenir from both countries. It is a festive treat during Chinese New Year symbolizing good fortune and prosperity.

Ingredients

  • 500 gr pork
  • 2 tbsp sugar
  • 2 tbsp Shao Xing wine
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 3 tbsp light soy sauce
  • 4 tbsp honey
  • 1 tbsp sesame oil
  • 2 tbsp coconut oil
  • ½ tsp sea salt
  • ½ tsp pepper

Brushing

  • 2 tbsp honey+1 tbsp water

Instructions

  1. Put the pork in a food processor, add sugar and cooking wine.
  2. Add oyster sauce, fish sauce, soy sauce, honey, sesame oil, and coconut oil.
  3. Don’t forget to add salt and pepper.
  4. Process the meat until smooth and well-blended.
  5. When it is done, you may check the taste if it is to your preference. Some people like it sweet, some like it a bit salty.
  6. Take one small scoop. Roast it on a pan.
  7. If the taste is okay with you, take all the meat out of the food processor. Prepare a piece of big parchment paper on the working table.
  8. Put only half of the batter and keep the other half for variation.
  9. Transfer the well-blended meat on the parchment paper. Cover with another parchment paper. Roll it flat with a rolling pin, around 2-3 mm.
  10. Fold each sides of the parchment paper so the it has four neat edges.
  11. Gently peel off one side of the parchment paper.
  12. Brush the surface with honey very carefully.
  13. Transfer the meat with the parchment paper on a baking pan.
  14. Now put 25 gr sesame seeds on another half of the batter. Mix well.
  15. Spread the meat on another parchment paper, cover it. Do the same thing, roll it flat around 2-3 mm. Fold each sides and gently peel off one side, brush with honey, and transfer to the baking pan to roast.
  16. Roast at 160°C in a preheated oven for 10-15 minutes on each side. When you are done on one side, use another parchment paper and another tray to turn it upside down.
  17. Brush with honey. Continue roasting. If you like it a bit burnt and smoky, add 5 more minutes.
  18. When the roasting is done, take it out carefully and lay the jerky on a baking tray to cool down.
  19. Cut with scissors according to your preference.
  20. Try it, this is a wonderfully delicious snack! And it is gluten-free!
  21. Enjoy your pork jerky!

Notes

  • Other than a rectangular shape, you can also make it round with a round mold.
  • The thickness is 2-3 mm. This is the common thickness for pork jerky. If you want to have it thicker, maybe you can give it a try at 4-5 mm. You need to roast it longer though.
  • If you want more vibrant color, you can add a drop of red coloring.
  • Add 5 minutes of roasting time, if you want the jerky to be a bit smoky and charred.

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