Bak Kwa aka Pork Jerky

My first attempt!!


And it wasn’t as hard as I thought…fun bit was flattening out the meat. I can’t believe how over rated and expensive it has become to buy these things and they are also too chewy to bite.

Then again, it is meant to be a jerky…I like my texture softer and tender though. The moment I pop it into my mouth, it was yummier than I thought from the way I cook it!

I initially used this recipe for the ingredients but stumbled across another which has a bit more ingredients and will attempt to use it in the next round. In terms of the baking process, it all depends on one’s oven but the more you ‘dry’ the meat, the closer the meat will form into ‘jerky’ like texture.

Courtesy of My Kitchen Snippit's post and soyandpepper's post)



Makes about 450g of jerky

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