PORK BAKKWA - JERKY ©

 

In Malaysia and Singapore, bakkwa - pork, beef, chicken has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees and during the Chinese New Year. In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners.

Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, the preferred method prior to refrigeration, and then kept for later consumption.

Contemporarily, however, the meat is often prepared using fresh produce and often barbecued in high-temperature ovens locally. Currently, two main variants exist, with more traditional ones involving minced meat shaped into slices, and the newer versions involving slicing off solid blocks of meat. The solid blocks of meat, although more expensive, became increasingly popular due to its sturdier texture and healthier lower fat content. The meat is most commonly served plain and in square-shaped slices, though spicy versions are also popular and coin shapes cuts during the festive seasons.

Ingredients and Preparation

Prepare 3 lbs pork shoulder butt slices.

Marinate pork slices with 4 tbs sweet soya sauce, 3 tbs oyster sauce, 1 tbs sugar, 1 tbs pepper, 1 tbs cooking oil. Keep overnight.

Spread each marinated pork slices on to aluminium sheets. Discard excess marinate.

Spread evenly on to aluminium sheets.

Barbecue in oven at 400 F for 45 mins to one hour. Barbecued until marinated meat is dry and well-done. Check constantly to avoid burning. Turn meat over occasionally.

Lay jerky out in the open to cool and dry.