Alie’s Chinese Style Jerky (Bak Kwa) (肉乾) version 2
Alie’s Chinese Style Jerky (Bak Kwa) (肉乾)
1kg Fatty Meat Mince (Chicken/Beef/Pork)I used pork
200g Brown Sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese Rose Wine (If you can’t find, can use Chinese Rice Wine)
1 tbsp Fish Sauce1 tbsp Oyster Sauce
1 tbsp Chinese Five Spices Powder
Pinch of PepperRed food colouring`optional (I didn’t use any)
Honey to brush onto Jerky
Place all the ingredients into a large mixing bowl & combine.Cover the bowl & place in a fridge overnight.
Preheat oven at 200°C
Divide the mixture into 4.
Spoon 1/4 of the mixture onto a piece of baking parchment, using a spoon spread the mince out.
Place another piece of baking parchment/cling film on top & roll with a rolling pin.
Get straight edges by folding the edges & flatten with hand.
Place in oven & bake for 5 Mins.Take out & pour out the meat juices
.Flip the piece of meat over, dry the meat with some kitchen roll.Place back in oven & bake for another 5 Mins.
Take out & brush on honey.Place back in oven & bake for another 5 Mins.
Take out, flip the piece of meat over, dry the meat with some kitchen roll.Brush on some honey.Place back in oven & bake for another 5 Mins.
Grill each side for around a Min., until slightly burnt around the edges & meat a bit darker.
Leave to cool.
Repeat with other 3 portions.
Once cool cut into squares or strips.These can be stored in the fridge but as they don’t have any preservatives, best to eat them soon!