Bakkwa or Asian Jerky
An Original Recipe by Lorraine Elliott/Not Quite Nigella
- 1 kg/2.2 lbs pork mince (not lean, well go lean if you have to but it will taste much better if it isn't all lean)
- 250g/8.83ozs. white sugar
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon Shao Xing Rice Wine
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- Pinch five spice powder
- 3-4 tablespoons honey mixed with 2 tablespoons water
Step 1 - Mix the sugar, water, soy sauce, fish sauce, oyster sauce, Shaoxing wine, salt, white pepper, sesame oil and five spice powder with the pork until sticky and well combined. Place in a bowl and cover with cling film and marinate overnight.
Step 2 - The next day preheat oven to 150C/300F. Divide the dough into roughly five portions and have a few baking trays ready. Tear off five sheets of parchment around the size of your baking trays. Lay out one of the portions of seasoned mince on one and cover with cling film. Roll out to the edges as thinly as possible without making any holes in the mince. The first one that you make will probably be too thick if you are anything like us and then the subsequent ones will be thinner. Lift the parchment onto the baking tray.
Step 3 - Bake for 15 minutes. Then remove from the oven, cut into pieces and turn over and bake for another 15-20 minutes.
Step 4 - Turn the grill on. Remove the parchment from under the pieces and brush the jerky with the honey mix. Grill for a couple of minutes on each side until you get a nice caramelisation from the honey. Watch it carefully as the honey does make it burn quickly. Bakkwa is best served 24 hours after it is made and can be kept at room temperature for up to a week or vacuum sealed for longer (it's best not to refrigerate it as it can lose flavour).