Classic Bak Kwa (Pork Jerky)

Step 1

Stir all the ingredients evenly, and then stir in the same direction until it becomes slightly sticky. Place in the refrigerator to marinate overnight.

Step 2

Stir well the marinated ground meat, and then spread it on the baking paper evenly. (Thickness depends on your personal preference)

Step 3

Sun-drying pork jerky on the balcony or outside the house (only takes about one hour under the strongest sunlight at 12 noon)

Step 4

Cut the sun-dried pork jerky into small pieces, then turn it over and dry it for another one hour.

Step 5

Put the sun-dried pork jerky in the steamer or on the steaming rack.

Step 6

Cut a few slices of garlic and place on a small plate, then burn a small piece of charcoal and place it on the garlic.

Step 7

Pour a little cooking oil on the hot charcoal.

Step 8

Put the steamer on, close the lid and smoke for about 10 minutes.

Step 9

The smoked pork jerky can be frozen and stored. When you want to eat it, bake it in the oven with top heat 200°C on both sides until cooked or fry it in a non-stick pan, then you can enjoy the charcoal-grilled flavor pork jerky anytime!