Bak Kwa / Jerky 肉干

Bak Kwa / Jerky 肉干

Bak Kwa, or commonly known as 肉干 (rougan) in Chinese is a kind of sweet jerky very popular in Singapore and Malaysia, especially during Chinese New Year. Originated from Fujian province in China, bak kwa was traditionally simply air dried as a way to preserve meat. Now, bak kwa is getting more interesting in flavor with the many marinations used. It is now being char grilled to impart the smoky flavor to the meat. 

Bak Kwa can be made with mince meat or sliced meat. There are even bacon bak kwa! For those who prefer softer and juicy texture, mince meat bak kwa will be a better choice. Those made with sliced meat are generally tougher and drier. 

Bak Kwa / Jerky 肉干


Bak Kwa
Recipe for a 9" x 10" baking sheet

  • 230g minced pork
  • 40g sugar (preferably brown sugar)
  • 2 tsp light soy sauce
  • 1/2 tsp cooking wine
  • 1/2 tsp fish sauce
  • 2 tsp oyster sauce
  • 2 tsp sesame oil
  • 1/2 tsp dark sweet sauce (I used ABC Kicap Manis)
  • a dash of 5 spiced powder
  • 1 tbsp honey, plus extra for glazing
Cooking Directions
  1. Mix together all ingredients, use a pair of chopstick and keep stirring the meat until the meat turning from lumpy to gooey (around 10 minutes).
  2. Refrigerate it for at least 3 hours.
  3. Spread the meat across a baking sheet. You may use rolling pin to flatten it (put a layer of cling wrap on top of the meat so that you wont dirty your rolling pin), else, a spoon will do just fine too.
  4. Bake in preheated oven at 160C for 20 minutes.
  5. Remove from oven and cut into desired sizes.
  6. Return into oven and bake at 180C for 10-15 minutes.
  7. Use a brush to brush honey on the meat and continue to bake for 1-2 minutes (again, there comes my magic spoon).
  8. Flip all the bak kwa pieces and brush a layer of honey on top.
  9. Return to oven and bake at 180C for 2-3 minutes or until the color turn darker.
Tips: The secret to those pretty shine is the honey glaze!

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做一盘9" x 10"
  • 230克猪肉末(我用腿肉)
  • 40克糖(用黄糖会更香)
  • 2茶匙酱青
  • 1/2茶匙料酒
  • 1/2茶匙鱼露
  • 2茶匙蚝油
  • 2小匙麻油
  • 1/2茶匙黑甜酱(我用ABC Kicap Manis)
  • 少许五香粉
  • 1汤匙蜂蜜,再加上额外的用于刷在肉干上

  1. 所有材料混合在一起。用一双筷子,不断搅拌肉,直到肉起胶(约10-15分钟)。
  2. 冷藏至少3小时。
  3. 将肉均匀铺在烤盘。您可以使用擀面杖将肉碎压平(铺一层保鲜纸在肉碎上面以防弄脏擀面杖),否则,用汤匙也可以(不要笑我哦!)。
  4. 在预热好的烘箱中以160℃烤20分钟。
  5. 从烤箱中取出,切成所需大小。
  6. 返回到烤箱以180℃烘烤10-15分钟。
  7. 刷上蜂蜜(我的万能汤匙又派上用场了!),继续烘烤1-2分钟。
  8. 将所有肉干翻转,然后刷上一层蜂蜜。
  9. 返回烤箱,以180℃烘烤2-3分钟或直至上色。


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