Barbecued Pork (猪肉干)

BBQ Pork

肉干 (read as "rougan" in Mandarin, and "bakkwa" in Hokkien" - Chinese salty-sweet, dried pork which is similar to jerky. It is now available in many flavours, as well as the bacon like cuts. T loves barbecued pork so much, he would buy it whenever he saw the outlet. In our area, a kilogram of barbecued pork costs more than RM50 now and it costs more than RM70 in KL! When he bought some few days ago, I asked him "should I try to make some?" And, he replied "Would it be as nice as this?" How on earth would I know before trying??

Well, almost all of my family members love barbecued pork and chicken too, and it is one of the must have Chinese New Year goodies. Thus, I decided to make some "sample" for testing and tasting this weekend before the mass production for coming Chinese New Year.

This recipe is adapted from here, I made minor adjustment to the recipe and using different preparation methods which is similar to a TV program I watched in Singapore. In the factory, they use large bamboo sieves for drying the mince.

BBQ Pork aka Pork Jerky

500g Minced Pork (mixture of 80% lean meat and 20% fat)
2 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Cooking Wine / Sake
1 tbsp Fish Sauce
4-5 tbsp Sugar
2 tbsp maltose / honey
1 tbsp Chili Paste (for spicy version)
Pinch of 5-spice powder
Few drops of rose essence (optional)
Salt to taste

  1. In a large mixing bowl, mix together all ingredients until well blended. Season for an hour or more. Cook a small amount to taste if the sweetness and saltiness are right for you.
  2. Line baking trays with baking paper and grease it. Transfer marinated mince pork onto tray and flatten it with finger or a spatula, about 0.5cm in thickness.
  3. Dry it under the hot sun until it is firm enough to handle without the sheet attached to it. I dried it in the oven, lowest temperature with the fan on and door open for about two hours.
  4. Cut into desired shapes and sizes. Grill on high heat for 1-2 minutes on each side, it would take long to cook. Ideally, it should be barbecued over the charcoal.
  5. Cool completely before packing them.

Cook's notes:

  1. Mix the mince well so it will stick better when drying.
  2. Must be dried before grilling to remove the raw taste of meat and produce nice red colour when it is grilled.
  3. Use maltose instead of honey, honey taste will be too strong. If maltose unavailable, use more sugar.

Comments :

15 comments to “Barbecued Pork (猪肉干)”
limpepsi said...

Nice! I love BBQ pork also.
You mentioned that 'it would take long to cook'.How long u have spent to grill one pc of BBQ pork in the oven?

Chocolate Shavings said...

I am in awe of this photo - the pork looks so incredibly crispy! I am trying this ASAP!


I love this "yuk kon" too esp during cny ... munching on them all day.

Beachlover said...

oh man!! I love "long yoke"!! must make myself one day since it's so expensive here but I like the one with lean meat one..your "long yoke" aka yoke kon look really good! wanna to reach out and eat right away! lol!

Lydia said...

It is 1-2 minutes for each side, so will be 3-4 minutes for 1 pc, I grilled 6 pcs at one time.

chocolate shavings,
They are not as crispy as you see! I guess you can make the crispy version?

family first,
I love them but not as much as my siblings do.

The one in the photo was made with lean meat, a bit dry. I prefer with bit of fat in it. I made another batch today!

mycookinghut said...

yum... i love bakwa!!! I can eat a lot of these but mom always says dont eat too much of these.. I want to try to make these!!

emi said...

wow! i love bakkwa. how do these compare to the store-bought ones? same texture?

quizzine said...

i've tagged you in my blog.

tigerfish said...

Bak Kwa! I like that! Then some beer pls to cool off the "heat" ;P Excuses for a glutton like me...hee hee

zwan said...

May I know why mine turns black, not so red as in the shops. What did I miss, my recipe almost like yours too.

Sarah's Daddy and Mommy said...

I like rougan too...It looked yummy!
You are really talented in cooking and baking.

Pwinncess said...

I'm not sure how i came to ur blog, but as i was browsing through, i saw ur apam recipe.. gosh! its really amazing! would it be possible to email me the recipe? im posting here cause im not sure if ur still checking the comments at that post, haha. oh yes, my email is thanks!

Gabriel said...

Very nice blog. I am from Slovakia republic. I have also a blog focused on recipes for cooking. See. You need to translate the Google translate

Anonymous said...

Hey there. You have been tagged by me. Will you help me to do the meme thing? Here's the link:

Thanks! :D

Lydia said...

Hope feedback from my family members are helpful and in time before your experiment.

So far feedbacks about texture I received are quite good, similar to store bought. More feedback on my updated post.

Thanks. Will find time for that.

You sound like my brother in law!! I think lots of people like it that way too.

Did you dry the mince first? I find that dried mince produce better colour.

Thanks for the compliment! Please help yourself with the rougan. :d

Recipe sent, all the best.

Thanks for compliments. Checked your blog... need translation!!

Thanks. Again, will find time for that.

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