Easy Pork Jerky Recipe (Bak Kwa – Chinese Sweet BBQ Pork)

Name: Pork Jerky (Bak Kwa – Chinese Sweet BBQ Pork)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; 2 tbsp honey

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This pork jerky recipe (bak kwa) is a sweet and savory Chinese-style grilled pork that’s incredibly easy to make at home. If you’ve ever wondered how to make pork jerky without a dehydrator, this method gives you that signature chewy, caramelized texture.

A rectangular plate of pork jerky slices and a round plate of pork jerky slices.

A Quick Look at the Recipe

🏷️ Recipe Name: Pork Jerky (Bak Kwa – Chinese Sweet BBQ Pork)
⏱️ Ready In: ~ 10 minutes
🍽️ Serves: 300 grams
🔥 Calories: 746 kcal (per portion of 100 grams)
🧾 Main Ingredients: Pork, sugar, shao xing wine, oyster sayce, fish sauce, soy sauce, honey, sesame oil, coconut oil, sea salt, pepper,
🧠 Difficulty: Easy, very simple steps.

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Pork jerky (Bak Kwa) is one of those snacks I can never resist. It’s sweet, savory, smoky, and full of umami, the kind of treat that disappears way too fast. Made from marinated ground pork, this Chinese-style pork jerky is grilled until slightly charred and caramelized, giving each bite a chewy, juicy finish.

If you’ve ever been to Singapore or Malaysia, you’ll know Bak Kwa (肉脯) is a big deal, especially around Chinese New Year. You’ll find it beautifully packaged in stores like Bee Cheng Hiang, right next to other edible souvenirs. It’s their version of what lapis legit, lapis Surabaya, or bolen pisang are to us Indonesians, they are nostalgic, giftable, and always welcome.

The name “Bak Kwa” comes from the Hokkien dialect, and in Mandarin it’s called rougan (肉乾). While it’s technically a savory snack, its glossy sweet glaze makes it feel almost like a meaty candy. And trust me, once you try homemade Bak Kwa, there’s no going back to store-bought.

Looking for another sweet and savory Asian meat recipe? Try my Air Fryer Char Siu Chicken.

Why You Will Love This Recipe

A delicious, addictive snack – This pork jerky recipe (bak kwa) is sweet, smoky, savory, and just the right amount of chewy. Each bite is packed with rich umami flavor—it’s the kind of snack that mysteriously disappears faster than expected.
Simple and easy to make – Made with everyday ingredients, this homemade pork jerky recipe doesn’t require fancy tools or hard-to-find items. You can easily recreate this Chinese-style favorite in your own kitchen.
Family-friendly & protein-packed – This homemade bak kwa is loved by both kids and adults. It’s naturally high in protein, making it a satisfying snack you can actually feel good about sharing.
Budget-friendly alternative – Skip the expensive store-bought versions—this homemade pork jerky (bak kwa) tastes just as good (if not better) and costs a fraction of the price.

Recipe Ingredients

Ground pork jerky ingredients with labels.

Ingredient Notes

Ground pork – For the best pork jerky texture, use pork shoulder. It has enough fat to keep the bak kwa juicy and flavorful. If you prefer a leaner version, you can mix pork loin with a bit of pork belly fat. Using only pork loin will result in a drier texture.

Seasoning – This pork jerky recipe is known for its sweet and savory balance, with sweetness slightly dominating. I prefer a more balanced flavor, but you can add a bit more honey if you like your bak kwa sweeter.

Shao Xing wine – This Chinese cooking wine adds a subtle fragrance and enhances the overall flavor of the pork jerky.

Sesame seeds – Sprinkle sesame seeds over the flattened pork before grilling. They add a light nuttiness that pairs beautifully with the sweet glaze of the bak kwa.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

No Shaoxing wine? – You can substitute Shaoxing wine with dry white wine or other cooking wine. If you prefer to omit it, the flavor of this pork jerky recipe will still turn out delicious. The wine mainly helps reduce any pork odor and adds a subtle depth.

Adjust the sweetness – Traditional bak kwa is slightly sweeter. If you prefer a more pronounced sweet glaze, add a bit more honey. For a more savory version, reduce the sugar slightly.

Sesame seed variation – Sprinkle white or black sesame seeds over the pork before grilling. They add a light nuttiness and extra texture to the bak kwa.

Spicy twist (optional) – Add a pinch of chili flakes or a bit of chili paste to the marinade for a gentle heat that balances the sweetness beautifully.

How to Make Pork Jerky (Bak Kwa)

Step by step process photos of marinating the ground pork.

STEP 1. Make the pork mixture. In a bowl, combine the ground pork with sugar, cooking wine, oyster sauce, fish sauce, soy sauce, honey, sesame oil, and coconut oil (Image 1). Season with salt and pepper. For the classic bak kwa red color, add a few drops of red food coloring, if using (Image 2). Mix well with a spatula until the pork mixture looks smooth, sticky, and evenly combined (Image 3). Transfer it onto a sheet of parchment paper (Image 4).

Step by step process photos of shaping the pork jerky with parchment paper and brushing with honey.

STEP 2. Roll and bake the pork jerky. Place another sheet of parchment paper over the pork mixture (Image 5). Use a rolling pin to roll it evenly to about 2–3 mm thick (Image 6). Gently peel off the top parchment paper and brush the surface with honey (Image 7). Smooth the surface if needed, then trim the parchment edges for a neat rectangle (Image 8). Bake in a preheated oven at 392°F (200°C) for 10 minutes.

Step by step process photos of brushing the honey on the other side of the pork jerky.

STEP 3. Flip, glaze, and finish. Remove the pork jerky from the oven and carefully flip it over (Images 9, 10). Brush the second side with honey, then bake again for 10 minutes, or until slightly charred, glossy, and caramelized. While still warm, brush with another thin layer of honey for extra shine (Image 11). Cut into squares or your desired shapes (Image 12), then enjoy your homemade bak kwa.

Pro Tips

Play with shapes – While traditional bak kwa is cut into rectangles, you can use cookie cutters to create fun shapes. Great for gifting or portioning into snack-sized pieces.
Keep it thin for the best texture – For this pork jerky recipe, aim for 2–3 mm thickness. This ensures the bak kwa cooks evenly and stays chewy. If you prefer a thicker cut (4–5 mm), extend the baking time slightly so it cooks through.
Adjust the color (optional) – For that classic red bak kwa look, add a small drop of red food coloring. It’s completely optional, but perfect if you’re making it for festive occasions like Chinese New Year.
Get that caramelized finish – For the signature slightly charred edges, bake the pork jerky a little longer or broil briefly at the end. You can also use a kitchen torch to add a light char for that authentic grilled bak kwa flavor.

Serving Suggestions

Bak Kwa is incredibly versatile—it’s delicious on its own as snack, but also pairs beautifully with a festive Chinese-style spread.

For a Lunar New Year-style meal or a family gathering, serve pork jerky alongside classic dishes like:

Chow Mein – A symbol of longevity, this stir-fried noodle dish is the perfect savory partner to the sweet-salty bite of Bak Kwa.
Dong Po Rou – The rich, braised pork belly balances the chewy texture of the jerky and adds depth to the table.
Szechuan Tofu Pork – A spicy, umami-packed dish that plays well with the smoky sweetness of pork jerky.
Egg Drop Soup – Light and comforting, this soup rounds out the meal with a gentle contrast.

And of course, don’t forget dessert! Bak Kwa pairs especially well with:

Peach Gum Dessert Soup – Light, nourishing, and slightly floral—a great way to refresh the palate.
Mango Sago – Creamy, fruity, and cool—an excellent match for the rich flavors of jerky.
Pulut Hitam – This black glutinous rice dessert adds an earthy sweetness that complements the caramelized notes of the jerky.

Pork Jerky Recipe (Bak Kwa) FAQs

What is bak kwa made of?

Bak kwa is a Chinese-style pork jerky made from minced or ground pork mixed with sugar, soy sauce, fish sauce, and seasonings. It’s typically grilled or baked until caramelized and slightly charred.

Can I make pork jerky thicker than 3 mm?

Yes, you can. While 2–3 mm is ideal for that classic chewy bak kwa texture, you can try 4–5 mm for a thicker bite. Just remember to adjust the baking time—thicker pork jerky will need longer to cook through properly.

How long does homemade pork jerky last?

Homemade pork jerky (bak kwa) can last up to 1–2 weeks at room temperature when stored in an airtight container. For longer storage (up to 1–2 months), keep it in the refrigerator. You can also freeze it for up to 3 months.

Can I use other meat instead of pork?

Yes! While this is a pork jerky recipe, you can substitute ground chicken (preferably thigh), turkey, or even beef. Keep in mind that the texture and flavor will vary depending on the fat content.

Can I make this without an oven?

Yes, you can cook pork jerky in a non-stick pan over low heat or grill it. Cook slowly and evenly to prevent burning before the inside is fully cooked.

Why is my pork jerky dry or crumbly?

This usually happens when the jerky is rolled too thin or baked too long. For best results, keep the thickness around 2–3 mm and monitor the baking time closely. A well-mixed pork mixture also helps the jerky hold together.

Is pork jerky the same as bak kwa?

Not exactly. Pork jerky is usually dried and more firm, while bak kwa is softer, slightly thicker, and has a sweet, caramelized glaze. Bak kwa is also commonly grilled for a smoky flavor.

Can I make pork jerky without a dehydrator?

Yes! This pork jerky recipe uses an oven instead of a dehydrator. Baking and finishing with a light char gives you a similar chewy texture with a caramelized finish.

A pair of chopsticks holding a slice of pork jerky.

Storage

Store your homemade pork jerky (bak kwa) in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from direct sunlight. This method works best if your pork jerky is on the drier side.

For longer storage, refrigerate the bak kwa in a sealed container or ziplock bag. It will stay fresh for up to 1 month.

You can also freeze pork jerky for up to 3 months. When ready to eat, let it thaw at room temperature or warm it slightly to bring back that soft, chewy texture and just-grilled flavor.