Make Your Own Bakkwa with Bokbunja this Chinese New Year

Bakkwa (Chinese pork jerky) is a staple Chinese New Year snack. What was once a festive dish is now available all-year round and easily found at shops. Bakkwa (Fujian translation of dried meat) is slices of barbequed meat which can vary from chicken, beef and pork flavours.

However, Bakkwa is considered a special food regardless that it is available everywhere in town, it is still a pricey treat to have. When Chinese New Year comes around, the prices get even steeper, which makes more sense if it was prepared at home for a fraction of the cost.

Just like wine, Bohae’s Bokbunja pairs perfectly well with red meat too. If you’re thinking of creative ways to consume Bokbunja, here you have it—make a marinade!  

*Servings: 15; Prep Time: 45 minutes; Cook Time: 50 minutes; Total Time: 1 hour 35 minutes

INGREDIENTS

  • 900g ground pork with at least 20% fat
  • 2 tbsp Shao Hsing cooking wine
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • ½ tsp ground pepper
  • ½ tsp five-spice powder
  • 145g Bohae’s Bokbunja

INSTRUCTIONS

  1. Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes. Once the mixture turns gooey, cover and refrigerate it for at least 4 hours or overnight.
  2. Prepare 5 to 6 sheets of parchment paper the size of a jelly roll pan (39.3cm x 26.6cm).
  3. Spread a thin layer of meat mixture with a butter knife onto the parchment paper. The meat layer should be about 2mm to 2.5mm thick. Leave an inch of space around the perimeter of the paper for easy handling later.
  4. Place a large piece of shrink wrap over the meat. Then, use a rolling pin to roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.
  5. Transfer the sheets of meat to jelly roll pans and bake in a 250°F (120°C) oven for 15 minutes.
  6. The partially cooked meat should be nice and dry*. When it is cool enough to handle, cut each sheet of meat into 6 pieces.
  7. Increase oven temperature to 425°F (220°C). Transfer the meat and parchment paper to a broiler pan this time, and grill for approximately 5 minutes. Do note that the meat burns easily at this stage, so adjust the time accordingly.
  8. Remove the pan from the oven and flip slices of meat over with a pair of tongs. Return it back to the oven for another 5 minutes. Remove and cool completely on a wire rack.

NOTES

*Cooking time is 25 minutes per batch for 2 batches.

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