Homemade Malaysian Style “Bak Kwah” Pork Jerky

By Tuesday, February 25, 2014 0 , , Permalink 0

This past Monday, a few Malaysian ladies gathered together at a friend’s house for a Homemade Malaysian Style “Bak Kwah” Pork Jerky cookout. I shared with them how to make this delicious Malaysian delicacy. We bought 15 pounds of ground pork. That’s a lot of meat but we just wanted to make sure we have enough to share among the hard working ladies who gave up their Monday morning to come and join us making pork jerky.

It was a long and tedious process but we had so much fun that we didn’t realize how fast the time was passing by. We started around 9:30am and ended around 1pm. These ladies vowed they will not make this recipe at home because it is just too much work without help.

The kitchen was turned into a food processing factory where we have a few ladies were spreading and rolling out the meat, one lady monitoring the oven and a few more ladies outside at the patio in-charged of the grilling. Nonetheless, we had a few ladies doubled as the quality control.

Towards the end of the session, we got very creative in adding different kind of spicy ingredients into the ground pork. Some turned out very delicious indeed.

Each of us brought home approximately 10 pieces of pork jerky each. Below is the ‘agak-agak’ (estimate) recipe. You may change the amount of the ingredients in the marinade to suit your taste.

Recipe for Homemade Malaysian Style “Bak Kwah” Pork Jerky

Ingredients:

Marinade for 1 pound ground pork:
1 tablespoon soy sauce
1.5 tablespoon fish sauce
1 tablespoon rose wine
1/2 cup sugar
1/4 teaspoon five spice powder
1/2 to 1 teaspoon ground black pepper (depending on your preferred level of spiciness)
1/2 tablespoon cooking oil
1/2 teaspoon crushed red pepper for spiciness (optional)

Glazing:
3/4 cup honey (3 parts)
1/4 cup water (1 part)

Steps:
1. Marinate the ground pork with all the ingredients. Use a pair of chopsticks to stir and mix the ground pork until it becomes gluey. Approximately 10-15 minutes. Refrigerate for at least 30 minutes.

2. Preheat the oven for 250F. Line the cookie baking sheet with parchment paper.

3. Use a spoon and slowly add a few spoonful of the marinated ground pork onto the parchment paper. Spread it out gently with the back of the spoon. Do not use too much ground pork. The goal is to get the layer of meat as thin as you can.

Malaysian Style Pork Jerky
The production team
4. Layer the top of the ground pork with a piece of saran/cling wrap. Use a mini roller to roll out the meat as evenly as possible. If possible, try to achieve a rectangular shape for easy cutting in the next step. Remove the saran/cling wrap.

5. Bake it for 20-25 minutes.

6. Remove from the oven. Use a scissor to cut to desired size. Repeat Step 3 to Step 6 until all pork are baked.

Malaysian Style Pork Jerky
7. Heat the grill. Place each slice of pork jerky onto the grill. Glaze with the honey water. Grill for 2-3 minutes (depending on the heat), turn over and glaze with honey water again. Removed from grill when the edges are slightly charred.

Malaysian Style Pork Jerky
8. Best to finish the pork jerky as soon as you can as we did not add in any preservative. Alternately, you can keep them in the refrigerator.

Malaysian Style Pork Jerky
The grilling team

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