HOW OUR BAK KWA ARE MADE – OUR TRADITIONAL WAY
Bak Kwa – No Chinese New Year celebration is complete without this essential snack. Sweet, slightly sticky, smoky and bursting with rich flavours, what better way to herald the beginning of a bountiful CNY than indulging in copious amounts of these irresistible, glistening barbecued pork jerky? Despite being a highly demanded gift during the festive season, Bak Kwa has also evolved into a popular snack throughout the year. While always well-received as a gift, it can be pretty expensive, and queues at the Bak Kwa stores can get really long during peak seasons. If you don’t fancy queueing for hours just to get your hands on these delicious pork jerky, another alternative is to make it yourself at home. You get to control what goes into this indulgent treat, and customise the flavour to your liking. Or, you can celebrate the joyous celebratory occasion in the comfort of your homes or offices by selecting from our delectable takeaway Bak Kwa treats.
At Bak Kwa Delivery, our Bak Kwa is crafted using the freshest ingredients and a unique blend of marinates with an age-old recipe perfected through the years. Charcoal roasted and bamboo sieved, we are still roasting Bak Kwa the same way it has been done since the 20th century to ensure maximum freshness and quality. Ever wondered how our Bak Kwa achieves its tender yet robust texture, or how it gets its signature smoky flavour? Here’s how we make our Bak Kwa – through the traditional way. TIP: There are two types of Bak Kwa – one that is made using minced pork to achieve a softer and more tender texture, while the other has more of a bite and chewier in texture. The key lies in the fat content of the meat used. Opting for pork meat that has higher fat content would yield a more flavourful and succulent bak kwa. Make sure to choose ground pork with some fat marbling, so as to achieve a more tender pork jerky later.
- 500 gr ground pork, approx. 10% fat.
- 6 Tbsp sugar
- 1 Tbsp fish sauce
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp light soy sauce
- 1/2 Tbsp dark soy sauce
- 1 Tsp Chinese five-spice powder
- 1/4 Tsp white pepper
1. Place all ingredients into a mixing bowl and combine them thoroughly. Ensure all ingredients are stirred well. The resulting meat mixture should be sticky and paste-like.
2. Cover the meat mixture with a cling wrap, marinate for at last 6-8 hours overnight for maximum flavour.
3. Thaw the meat, and give it a good stir to make it more gooey. Transfer the meat mixture over to the bamboo sieves. For a better uniformity in the thickness of your Bak Kwa, you can use a rolling pin to flatten the mixture evenly over its entire surface on the rattan mesh. A thickness of 3mm is recommended.
4. Roasted in charcoal oven over an hour. Gently flip over to the other side and continue the baking process. Repeat the process till the meat is cooked thoroughly, and has dried out.
5. The meat is then slowly grilled over low-heat charcoal hardwood which imbues a smoky flavour into the meat. It also ensures caramelisation of the pork jerky, together with a nice char around the edges.
6. The meat is flipped over a few more times to ensure that it is evenly cooked. The end result is a perfectly tender and juicy Bak Kwa with slightly charred edges, and a thin, burnt crispy layer on the surface.
TIP: Spice up the occasion with a fiery twist. We use plenty of ground up chilli padi to bring the spiciness up a notch for our Chilli Bak Kwa. You can add chili powder to make it spicy while marinating the meat.