Grilled Pork Jerky

Name: Grilled Pork Jerky (Bak Kua)
Yield: Makes Eighteen to Twenty 3-inch Pieces; Serves 6 as an Appetizer, 4 as a Snack
Cuisine: Singapore
Ingredients: 2 pounds very coarsely ground pork (about 20 percent fat); ½ teaspoon Chinese five-spice powder; ½ teaspoon cayenne pepper; 1 teaspoon Freshly ground black pepper; 1½ teaspoons Coarse salt (kosher or sea); 1½ teaspoons Coarse salt (kosher or sea); 1½ teaspoons Coarse salt (kosher or sea); 2 teaspoons ground ginger; ¾ cup firmly packed light brown sugar; ½ teaspoon rose water (optional, see Note); 1 tablespoon Chinese rice wine (Shaoxing) or dry sherry; 1 tablespoon Chinese rice wine (Shaoxing) or dry sherry; 2 tablespoons kejap manis (sweet soy sauce); 2 tablespoons hoisin sauce, preferably the Koon Chung brand; ½ teaspoon MSG (optional); 2 tablespoons kejap manis (sweet soy sauce)

Bak Kua

Preparation info

Makes Eighteen to Twenty 3-inch Pieces; Serves
6
as an Appetizer

Difficulty
Complex

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Kim Hock Guan left Fujian Province in southern China in 1905 to seek his fortune in the boomtown of Singapore. Like most immigrants, he came with little more than the clothes on his back, but he did have one intangible asset: a venerable family recipe for bak kua. A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork. You find it at sidewalk grill stalls from Macao to Malaysia, not to mention at the red-fro

Ingredients

Asia
Singapore
Starter
Snack

Grilled Pork Jerky

Bak Kua

Ingredients

Method

Photos