Pork Jerky (Bak Kwa – Chinese Sweet BBQ Pork)

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

5 from 1 vote

Pork Jerky (Bak Kwa – Chinese Sweet BBQ Pork)

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: portions

Calories: 746kcal

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

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.
For the classic bak kwa red color, add a few drops of red food coloring, if using. Mix well with a spatula until the pork mixture looks smooth, sticky, and evenly combined. Transfer it onto a sheet of parchment paper.
Place another sheet of parchment paper over the pork mixture. Use a rolling pin to roll it evenly to about 2–3 mm thick.
Gently peel off the top parchment paper and brush the surface with honey. Smooth the surface if needed, then trim the parchment edges for a neat rectangle. Bake in a preheated oven at 392°F (200°C) for 10 minutes.
Remove the pork jerky from the oven and carefully flip it over. 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. Cut into squares or your desired shapes, then enjoy your homemade bak kwa.

Video

Notes

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.

Nutrition