Bakwa (Malaysian-Style Pork Jerky), Two Flavors

Ingredients

• 1500 g Pork (Use hind leg; separate the fat, trim away connective tissue, and cut into small pieces. The post describes the meat as very lean.)
• 8 g Salt
• 100 g Sugar (The creator notes that the sugar may be increased, even doubled, for a sweeter, more store-bought-style result.)
• 6 g Magic powder (Ingredient is named “magic powder”; its composition is not specified.)
• 1.5 tsp White pepper (Ground)
• 0.125 tsp Five-spice powder
• 1 tsp Ginger powder
• 10 g Red yeast powder (Used as a natural coloring; the creator says it is optional.)
• 45 g Potato starch
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 50 g Rice wine
• 22 g Soy sauce
• 20 g Caramel dark soy (Described as “caramel dark soy”; ingredients are not specified.)
• 20 g Oyster sauce
• 5 g Fish sauce
• 15 g Roasted sesame seeds
• 8 g Sesame oil
• 2.5 tsp Coarse black pepper (For the black-pepper flavor; for half the seasoned meat.)
• 0.5 tsp White pepper (For the black-pepper flavor; for half the seasoned meat.)
• Fine chili powder (2–2.5 tsp, for the spicy flavor; for half the seasoned meat. Quantity preserved as a range.)
• 0.5 tsp Coarse black pepper (For the spicy flavor; for half the seasoned meat.)
• 1 tbsp Maltose (For the sweet glaze.)
• 1 tbsp Honey (For the sweet glaze. The creator says honey diluted with water alone can also be used.)
• 1 tbsp Hot water (For the sweet glaze; use less water for a sweeter glaze.)
• Salt (A very small pinch, listed as about five grains; for the glaze.)
• Water (A little for spraying the dried edges so they dry more evenly; amount not stated.)

Steps

1. 1

   Separate the pork fat from the meat. Trim away the connective tissue, then cut the meat into small pieces.

2. 2

   Cover the pork and freeze it for a few hours, until it is partially frozen.

3. 3

   Grind the fat first. Grind the meat in batches, stopping when it can hold together; the creator says it need not be ground into a very fine paste.

4. 4

   Add the salt, sugar, magic powder, white pepper, five-spice powder, ginger powder, red yeast powder, potato starch, onion powder, garlic powder, rice wine, soy sauce, caramel dark soy, oyster sauce, fish sauce, roasted sesame seeds, and sesame oil. Mix to combine.

5. 5

   Divide the seasoned pork into two portions for the two flavors.

6. 6

   Add the coarse black pepper and white pepper to one portion for the black-pepper flavor.

7. 7

   Add the fine chili powder and coarse black pepper to the other portion for the spicy flavor.

8. 8

   Roll each portion thinly on baking paper. Fold up the edges of the paper to help make the rolled portions squarish in shape.

9. 9

   If preparing ahead, leave the rolled portions until the next day before baking; the creator says they prepared them at night and baked the next day.

10. 10

    Preheat the oven to 150°C in fan mode. Bake each side for 10–15 minutes to dry the pork. The source does not specify how to turn or transfer the sheets between sides.

11. 11

    If the edges dry out before the rest, spray a little water on the dry edges to help them dry more evenly.

12. 12

    Combine the maltose, honey, hot water, and a very small pinch of salt to make the glaze. Use less water if you prefer a sweeter glaze; honey and water alone are also mentioned as an alternative.

13. 13

    Brush glaze over the surface of the pork. Bake for 5 minutes, then repeat the glazing and baking on the other side for 5 minutes.

14. 14

    Remove from the oven and serve. The creator notes that thinner pieces are drier and chewier, while thicker pieces are closer to typical Malaysian bakwa.

Notes

The post does not explain the exact shaping/turning method, how to transfer the meat from the baking paper, or a precise overnight storage condition. The creator describes this batch as very lean and suggests using a higher fat ratio and more sugar for a juicier result closer to store-bought bakwa; the recipe's sugar may be doubled. Red yeast powder is optional. The video mentions charcoal grilling as an extra-flavor option when using fattier meat.

Nutrition per serving

• main
• snack
• Chinese New Year
• pork
• oven-baked
• glazed
• two flavors
• contains alcohol