Bak Kwa (Chinese Pork Jerky

• Gluten free

• Meat

  • 2 lbs Pork

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1/2 tsp Five-spice powder
  • 1/2 tsp Pepper, ground
  • 2/3 cup Sugar

• Oils & Vinegars

  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Shao hsing rice wine

Found on malaysianchinesekitchen.com

Description

Directions

• Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
• Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in).
• Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling.
• Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
• Transfer sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.
• The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
• Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly.
• Remove from oven. Flip slices of meat over with a pair of tongs. Return pan to the oven for another 5 minutes. Remove and cool completely on a wire rack.

Nutrition