Alie's Chinese Style Jerky | British Born Chinese Food

Alie’s Chinese Style Jerky (Bak Kwa) (肉乾) version 2

Alie’s Chinese Style Jerky (Bak Kwa) (肉乾)

1kg Fatty Meat Mince (Chicken/Beef/Pork)I used pork

200g Brown Sugar

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Chinese Rose Wine (If you can’t find, can use Chinese Rice Wine)

1 tbsp Fish Sauce1 tbsp Oyster Sauce

1 tbsp Chinese Five Spices Powder

Pinch of PepperRed food colouring`optional (I didn’t use any)

Honey to brush onto Jerky

Place all the ingredients into a large mixing bowl & combine.Cover the bowl & place in a fridge overnight.

Preheat oven at 200°C

Divide the mixture into 4.

Spoon 1/4 of the mixture onto a piece of baking parchment, using a spoon spread the mince out.

Place another piece of baking parchment/cling film on top & roll with a rolling pin.

Get straight edges by folding the edges & flatten with hand.

Place in oven & bake for 5 Mins.Take out & pour out the meat juices

.Flip the piece of meat over, dry the meat with some kitchen roll.Place back in oven & bake for another 5 Mins.

Take out & brush on honey.Place back in oven & bake for another 5 Mins.

Take out, flip the piece of meat over, dry the meat with some kitchen roll.Brush on some honey.Place back in oven & bake for another 5 Mins.

Grill each side for around a Min., until slightly burnt around the edges & meat a bit darker.

Leave to cool.

Repeat with other 3 portions.

Once cool cut into squares or strips.These can be stored in the fridge but as they don’t have any preservatives, best to eat them soon!