Bakkwa – Chinese Pork Jerky (sweet and salty goodness)


Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

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Unlike a Western-style of jerky that’s usually tougher and dehydrated, Bakkwa is a Chinese-style pork jerky that’s much softer, has a very different flavour profile, and in my opinion, WAY more addicting. It’s made by marinating ground pork in sauces and spices then grilled or baked in a very thin layer. It kind of reminds me of lap cheong (Chinese sausage) but with a sweet glaze.

Because they’re made with fatty ground pork and are grilled, Bakkwa is considered an indulgent food item in Asia and is not eaten all the time due to health considerations (and also they can surprisingly get quite expensive). If you’re looking for Bakkwa in Asia, ‘Bee Cheng Hiang’ is the most popular (and common) place to get it. They’ve got multiple locations throughout in Asia and sell them either fresh as street food or in real fancy packages. They are very popular gift items as souvenirs and also during Chinese New Year. Many countries no longer allow foriegn pork products into the country so sadly we couldn’t stock up on it when we were in Singapore or Taiwan 💔😞.

I had always though Bakkwa was super difficult to make due to the high price point and the complex flavours, but I recently came across a homemade Bakkwa recipe that made it look so damn simple, that I had to try it myself. I googled a few different recipes, a after a bit of trial and error and tweaking, I’ve finally put together my own blend of sauces and spices that comes pretty close to what you get in the shops. The best part is that it really is very simple and SO MUCH cheaper than buying it in stores. You’ve definitely got to try out this recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 600g ground pork
  • 200g (1 cup) granulated sugar
  • 2 Tbsps water
  • 2 Tbsps dark soy sauce
  • 2 Tbsps fish sauce
  • 1.5 Tbsps oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 tsps 5-spice powder
  • 1 tsp ginger powder
  • Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.

The next day, preheat the oven to 300˚F/150˚C.

Divide the pork into two equal portions and place each one on a liner.
Spread out the pork with a spoon
Place cling wrap over top and use a rolling pin to flatten it evenly
Roll it out to a 2mm thickness
Use a butter knife to straighten the edges and even it out

Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).

Bake until the pork can be lifted in one piece without breaking
Finished initial baking
Discard excess liquid
Cut it up to size
Flip and bake again
Second side baked

Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.

While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.

Honey water glaze
Glaze each piece
Broil for 1-2 mins
Flip and glaze again
Caramelization of the glaze under the broiler

Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized.

Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

Summarized Recipe:

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

Ingredients:

  • 600g ground pork
  • 200g (1 cup) granulated sugar
  • 2 Tbsps water
  • 2 Tbsps dark soy sauce
  • 2 Tbsps fish sauce
  • 1.5 Tbsps oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 tsps 5-spice powder
  • 1 tsp ginger powder
  • Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

  1. Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.
  2. The next day, preheat the oven to 300˚F/150˚C.
  3. Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).
  4. Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.
  5. While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.
  6. Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized. Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

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Char Kway Teow (Stir-fried flat noodles)


Date Published: July 1st, 2020 | Last Updated: July 1st, 2020
Author: Abby |Category: mains, Asian
Serves: 4-5 | Prep time: 15mins | Cook time: 10mins

Jump to recipe | Watch the video

WOOHOO!! The inaugural post of Polyphagic Abby! Welcome welcome. I’m so excited to share my favourite recipes with you!

I won’t muddle this recipe post by going into the hows and whys of starting up this food blog project in this post but if you’re interested, you can read about it here.

I’m new to the video blogging and food photography game, so don’t mind the occasional questionable camera work. We’re still working out the kinks. We’ve ordered a tripod that’s coming in the mail but I was too excited to start this blog to wait! I also got too excited taking videos of recipes that I forgot to take photos of the process as well, so don’t mind the video screenshots as part of the post for the first few recipes. heh heh.

My partner Toby rigging up the camera for my first recipe video hahaha. This is why the start of the video is a little shaky. Only 1 more week until our tripod arrives!

Toby and I have been religiously watching Masterchef 2020 lately. We’ve never watched a show so intently together before. Our favourite contestant Sarah Tiong was recently eliminated. I’ve always loved watching her put together amazing flavourful Asian dishes on the show and to my luck, she has just released a cookbook! I’ve been wanting to cook closer to my Asian roots lately and her cookbook was the perfect gateway. It’s full of amazing recipes. I absolutely recommend getting her cookbook “Sweet, Savoury, Spicy“. This char kway teow recipe was actually adapted from one of hers.

Char kway teow is a popular Malaysian/Singaporean dish. It’s a dish made from flat rice noodles (banh pho) and sautéed in Chinese sausage (lap cheong) and prawns. You can substitute the protein with anything you like and add in any extra veggies you like. This recipe is easy and cooks up quickly! You can watch the video below to guide you through the recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 packet (1kg) of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
  • 1/3 cup (90ml) of any neutral tasting oil (you can substitute with pork lard for extra flavour)
  • 4 cloves garlic, minced
  • 2 large red shallots, finely chopped (can substitute with 1 red onion instead)
  • 2 medium red chilis, thinly sliced (optional)
  • 130g (~4 medium) lap cheong sausages, thinly sliced
  • 15 large fresh shrimp/prawns, shelled and deveined
  • 4 Tbsps (60ml) light soy sauce
  • 2 Tbsps (30ml) dark soy sauce
  • 1 Tbsp (16ml) oyster sauce
  • 1 Tbsp (16ml) fish sauce
  • 2 tsp sugar
  • 1 tsp ground black pepper
  • 2 large eggs
  • 2 cups (200g) fresh bean sprouts
  • 2 large spring onions, cut into 2.5cm lengths

Directions:

I’d recommend having all of your ingredients prepped and ready within arm’s reach before starting this recipe. This recipe is quick and you’ll need everything one after another to ensure things don’t become overcooked since you’ll be cooking on high heat for the majority of the cook!

Cook the rice noodles according to package instructions. Different brands may differ. I bought the XL banh pho/rice stick with the three-headed elephant brand which instructed to cook the noodles in boiling water for 6-8 minutes then drain. Whatever the instructions may be, it should be fairly similar. Always taste the noodles before straining incase you need to keep them in a little longer. There’s nothing worse than tough noodles! Drain the noodles and set aside. You can add a little oil to the noodles to keep them from clumping together and easier to work with later or run them under cold water to stop them from cooking. Be gentle with the noodles so they don’t break apart.

In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.

Add the prawns/shrimp to the pan and stir-fry for 1 minute. Shrimp cook very quickly. Don’t worry about cooking your shrimp all the way through at this stage. We just want to mix all the ingredients together. The shrimp will finish cooking once you reach the end of the recipe.

Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles. Take your time making sure the noodles are mixed thoroughly and clump free without breaking them.

Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper (you can combine these ingredients into a bowl first and then toss it all into the wok at once for ease). Stir-fry until combined.

Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.

Notice the little clumps of cooked egg in the centre? If you like to have more visually obvious eggs in your char kway teow, you can scramble the eggs further by leaving it in the well longer before mixing it in with the rest of the ingredients.

Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

Yum!!!

Watch the Char Kway Teow Video Tutorial

Summarized Recipe:

Char Kway Teow (Stir fried flat noodles)

Date Published: June 27th, 2020 | Last Updated: June 27th, 2020
Author: Abby |Category: mains, asian
Serves: 4 – 5 | Prep time: 15mins | Cook time: 10mins

Ingredients:

  • 1 packet of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
  • 1/3 cup (90ml) of any neutral tasting oil (can substitute with pork lard for extra flavour)
  • 4 cloves garlic, minced
  • 2 large red shallots, finely chopped (can substitute with 1 red onion instead)
  • 2 medium red serrano chilis, thinly sliced (optional)
  • 130g (~4 medium) lap cheong sausages, thinly sliced
  • 15 large fresh shrimp/prawns, shelled and deveined
  • 4 Tbsps (60ml) light soy sauce
  • 2 Tbsps (30ml) dark soy sauce
  • 1 Tbsp (16ml) oyster sauce
  • 1 Tbsp (16ml) fish sauce
  • 2 tsp sugar
  • 1 tsp ground black pepper
  • 2 large eggs
  • 2 cups (200g) fresh bean sprouts
  • 2 large spring onions, cut into 2.5cm lengths

Directions:

  1. Cook the rice noodles according to package instructions. Drain and set aside. You can add a little oil to the noodles to keep them from clumping together.
  2. In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.
  3. Add the prawns/shrimp to the pan and stir-fry for 1 minute.
  4. Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles.
  5. Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper. Stir-fry until combined.
  6. Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.
  7. Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

AbbyLeave a comment