Bak Kua/Bak Kwa--Singapore Jerky

By RoketJSquerl

Anyone who has a taste for pork and has spent any time in Singapore has probably not only tasted bak kua, but has come to long for it. I won't claim that my recipe is as good as what you get in Singapore, but it's better than the packages you find in your local Asian market.

Serve them with cocktails and prepare to be worshipped.

Ingredients

• 2 1/2 lbs ground pork (should have at least 15% fat--pork shoulder is good)
• 2 TBS fish sauce
• 2 TBS soy sauce
• 1 TBS hoisin sauce
• 200 gr brown sugar
• 3 TBS honey
• 2 tsp ground fennel seeds
• 3/4 tsp white pepper
• 1/2 tsp (3 grams) pink salt (sodium nitrite)
• 1 1/2 TBS vegetable oil

Details

Adapted from rumahmakanmurni.blogspot.com

Preparation

Step 1

Mix ground pork with remaining ingredients. Cover tightly with cling-wrap and allow to marinate overnight. Spread mixture thinly on two jelly roll pans approximately 16" x 11". Put plastic wrap on top of the mixture and press down to spread as thinly and evenly as possible.

Bake the sheets in a preheated 180° oven for about 10 minutes. Carefully flip the sheets of meat over and bake for another 10 minutes. Remove and cut into photo-size rectangles or use a biscuit cutter to cut into "coins". Grill over medium heat on each side.

The pre-cooked sheets can be cut and frozen, stored for a final grilling when convenient.