Ground Pork Jerky

A plate of pork jerky slices with a pair of chopsticks holding one slice.

5 from 1 vote

Ground Pork Jerky Bak Kwa is a very popular Chinese snack in Singapore and Malaysia. So popular it has been an iconic souvenir from both countries. It is a flavorful, easy-to-chew snack made from seasoned ground pork.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Snack

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: gr

Calories: 7kcal

Author: Claudia

Equipment

1 baking pan
1 parchment paper

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

Brushing

2 tbsp honey+1 tbsp water

Instructions

In a bowl, combine the ground pork with sugar, cooking wine, oyster sauce, fish sauce, soy sauce, honey, sesame oil, and coconut oil. Season with salt and pepper. If you’d like that classic Bak Kwa red hue, add a few drops of red food coloring—this is totally optional. Mix everything well with a spatula until the mixture is smooth and evenly combined. Transfer the mixture onto a sheet of parchment paper.
Fold another sheet of parchment paper over the meat mixture to cover it completely. Use a rolling pin to roll it out evenly to about 2–3 mm thick. Gently peel off the top layer of parchment paper and brush the surface with honey. Smooth out the meat mixture again if needed to ensure even texture. Trim the parchment edges for a neat rectangle, then bake in a preheated oven at 392°F (200°C) for 10 minutes.
After baking on one side, remove from the oven and carefully flip the meat to the other side. Brush the second side with honey, then return to the oven and bake again for 10 minutes until slightly charred and glossy. Once both sides are baked, brush with another thin layer of honey while still warm for extra shine. Cut into your desired shapes or squares and enjoy your homemade pork jerky!

Video

Notes

While the classic Bak Kwa shape is rectangular, feel free to get creative! Use a round cookie cutter or mold for fun, snack-sized circles—great for gifting or snacking on the go.

The sweet spot for Bak Kwa is around 2–3 mm thick—thin enough to cook evenly and stay chewy. If you’re curious to try a thicker cut (4–5 mm), go for it! Just be sure to extend the baking time a little longer to cook it through.

For that signature rosy red look, add a small drop of red food coloring. Totally optional, but it gives the jerky that classic Bak Kwa flair—especially if you're making it for festive occasions.

Roast the jerky for an extra 5 minutes, or until you see those delicious caramelized edges. You can also carefully use a kitchen torch to add a bit of char.

Nutrition