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Beautiful pieces of glistening Bak Kwa.

Bak Kwa (Long Yoke Korn)

Bak Kwa is a popular Chinese New Year snack and gift. These barbecued pieces of sweet and salty pork jerky are simply irresistible.
(Makes 16 slices of bak kwa)
Prep Time: 30 minutes
Cook Time: 25 minutes
Course: Snack
Cuisine: Chinese
Keyword: bak kwa, pork jerky
Servings: 8
Calories: 164kcal
Author: Linda Ooi



  • Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Mixture will turn gooey. Cover and refrigerate for at least 4 hours or overnight.
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  • Prepare 3 sheets of parchment paper the size of a jelly roll pan (15.5in x 10.5in). Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch around the perimeter of paper clear of meat for easy handling. Place a large piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat.
  • Remove shrink wrap. Repeat with the other two sheets of parchment paper. The third sheet will be about half filled. Transfer to jelly roll pan and bake in a 250°F (120°C) oven for 15 minutes.
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  • The partially cooked meat should be nice and dry**. When it is cool enough to handle, cut pre-cooked meat into 6 slices.
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  • Increase oven temperature to 425°F (220°C). Transfer meat and parchment paper to a broiler pan this time and grill for approximately 5 minutes. Meat burns easily at this stage. Adjust time accordingly. Remove from oven.
  • Flip slices of meat over with a pair of thongs. Return pan to oven for another 5 minutes.
  • Remove and cool completely on a wire rack.


**If meat layer is too thick, juices may ooze out. Blot with paper towels if necessary.


Calories: 164kcal
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