Bak Kwa (肉干/pork jerky) - How to make with the oven

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken has lower fat content, while turkey is often more affordable.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor, while agave is often less expensive.

Combine all the ingredients in a mixing bowl.

Mix thoroughly until the pork becomes sticky and evenly seasoned. This step is important for good texture.

Cover and rest the mixture in the refrigerator for at least 2 hours, or overnight if time allows. Resting helps the flavors develop and improves the final texture.

Line a baking tray with aluminum foil and lightly oil the surface.

Spread the pork mixture evenly on the foil.

Flatten it to about 3 to 4 mm thickness, keeping the surface as even as possible.

Smooth the top using the back of a spoon or a spatula dipped lightly in oil to prevent sticking.

Preheat the oven to 160°C / 320°F.

Bake the flattened pork for about 15–20 minutes, until it is set and partially cooked.

Remove from the oven and carefully pour off any excess liquid released during baking.

Transfer the partially cooked pork slab onto a cutting board.

Cut it into rectangular pieces, following the traditional Bak Kwa shape.

Flip each piece over and place them back onto a clean, foil-lined baking tray.

Increase the oven temperature to 220°C / 430°F.

Bake the Bak Kwa for another 6–10 minutes, watching closely.

Flip once halfway through to ensure even caramelization on both sides.

Remove from the oven once the surface turns glossy and lightly charred at the edges.

Cooking Techniques

Equipment Needed

Spice Level: