Tau Yew Bak

Courtesy of my MIL's tips and tricks plus its my MOH's favourite so I tried it with the pressure cooker again.

What I was just nervous is how the meat turns out and how long to pressure cook it. The longer the better apparently for pork belly and ribs.

I have yet to figure out which part of the pig's body we don't cook too long and which we do. Looks like we do for all parts of the body so far.




It's a bit of work so I used the weekend to take the chance of time.

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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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