Chinese pork jerky / Bak Kwa


Bak Kwa is a really popular Chinese dried meat snack similar to jerky. Made with pork, Bak Kwa is a combination of sweet, savoury and bbq/smoky flavours.

chinese pork jerky / bak kwa

Servings 5 serves
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


Jerky mix

  • 500 g pork mince fattier mince rather than lean
  • 1 tbsp light soy sauce
  • 1 tbsp sweet soy sauce kecap manis
  • 1 tbsp fish sauce
  • 1 tbsp chinese red wine xiao xing wine
  • 1 cube fermented tofu
  • 1 tsp fermented tofu liquid
  • 60 g sugar
  • ½ tsp five spice
  • ½ tsp salt
  • ½ tsp white ground pepper

For coating

  • 1 tbsp honey
  • 1 tbsp warm water


  • Preheat the oven to 180°C/360°F fan forced.
  • In a large bowl, combine all the jerky mix ingredients. Mix thoroughly until well combined.
  • Place the jerky mix in between sheets of baking paper and use a rolling pin to flatten it into a large rectangle until about 3mm thickness.
  • Remove the top baking sheet and transfer the flatten jerky mix onto a baking tray (leaving the bottom baking sheet).
  • Cook in the oven for 15mins. Then take it out, flip it and put it back in the oven to cook for another 10mins.
  • In the meantime, in a small bowl, mix your honey and warm water and set aside.
  • After the 10mins, take the jerky out of the oven and transfer it onto a new baking sheet.
  • Using a brush, coat the top side of the jerky with the honey water mixture, then put it back in the oven for 5mins.
  • Then take it out, flip the jerky and coat the other side. Put it back in the oven for another 5mins.
  • If you'd like the jerky a bit more charred, leave it to cook for a few more minutes. Otherwise, take the jerky out, cut into slices and enjoy!



Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 2 weeks!
Course: Entrée, Side Dish, Snack
Cuisine: Asian, Chinese
Keyword: Pork

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