Chinese BBQ Pork Jerky
Chinese BBQ pork jerky, also known as bak kwa, is a sticky and succulent snack with a caramelized glaze and umami bite.
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Instructions
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Preheat oven to 250 degrees F.
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Combine all meat ingredients in a stand mixer and paddle for 1 minute until pasty; alternatively, mix by hand for 3-5 minutes.
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Transfer the meat to a covered bowl, poke air holes, and refrigerate overnight to marinate.
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Spread the marinated meat into an even 1/8-inch thick layer on a parchment-lined baking tray and bake for 1 hour 15 minutes.
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Remove, drain juices, and transfer the jerky to a cutting board. Replace the parchment paper, flip the jerky onto the fresh paper, and bake for an additional hour.
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Remove the pork from the oven and set the oven to low broil. Transfer the jerky to a cutting board and cut into 12 even squares.
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Whisk honey and water to make the glaze. Arrange the jerky squares on the baking tray, brush with glaze, and broil for 3-4 minutes on the middle or lower rack, watching closely.
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Remove, flip each piece, glaze the other side, and broil for another 3-4 minutes.
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Cool the jerky before serving or storing in an airtight container.