Ground Pork Jerky

Name: Ground Pork Jerky
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 gr pork; 2 tbsp sugar; 2 tbsp Shao Xing wine; 1 tbsp oyster sauce; 1 tbsp fish sauce; 3 tbsp light soy sauce; 4 tbsp honey; 1 tbsp sesame oil; 2 tbsp coconut oil; ½ tsp sea salt; ½ tsp pepper; 2 tbsp honey+1 tbsp water

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Ground Pork Jerky – Bak Kwa is a sweet, savory, and smoky Chinese snack made from seasoned ground pork. It’s tender, sweet savory, and perfect for gifting—or just keeping all to yourself!

A rectangular plate of pork jerky slices and a round plate of pork jerky slices.

Ground Pork Jerky – Bak Kwa is one of those snacks I can never resist. It’s sweet, savory, smoky, and full of umami—the kind of snack that disappears way too fast. Made from marinated ground pork, it’s grilled until slightly charred and caramelized, giving each bite a chewy, juicy finish.

If you’ve ever been to Singapore or Malaysia, you’ll know Bak Kwa (肉脯) is a big deal—especially around Chinese New Year. You’ll find it beautifully packaged in stores like Bee Cheng Hiang, right next to other edible souvenirs. It’s their version of what lapis legit, lapis Surabaya, or bolen pisang are to us Indonesians. Even red bean pastries and cat tongue cookies share that same nostalgic, giftable vibe.

The name “Bak Kwa” comes from the Hokkien dialect, and in Mandarin it’s called rougan (肉乾). While it’s technically a savory snack, its sweet glaze makes it feel like a meaty treat. And trust me—once you taste homemade Bak Kwa, there’s no going back to the store-bought stuff.

Why You Will Love This Recipe

A delicious and healthy snack – Sweet, smoky, savory, and just the right amount of chewy—each bite is bursting with flavor. It’s a snack that keeps you coming back for just one more piece (until it’s mysteriously all gone).
Simple and easy to make – This recipe calls for simple ingredients and very easy to make. No fancy tools or hard-to-find items here!
Family-friendly & protein-packed – This homemade Bak Kwa is a hit with both kids and adults. It’s packed with protein, making it a satisfying snack you can actually feel good about sharing.
Budget-friendly – Skip the pricey souvenir packs—this homemade version tastes just as good (if not better), and costs way less to make.

Recipe Ingredients

Ground pork jerky ingredients with labels.

Ingredient Notes

Ground Pork – The best meat selection for making pork jerky will be the pork shoulder. It has enough fat content to make the jerky moist and juicy. It gives the best flavor and texture in the end. You can combine pork loin with some pork fat from the belly part if you like it leaner. But if you decide to just use pork loin, please understand that it does not have fat content enough to make it juicy. So the result will be different.

Seasoning – Pork jerky tends to be sweet with a bit of salty taste, but still the sweetness dominates the whole flavor. I like it balanced so I tweaked the recipe a little bit. If you like it sweeter, you can add some honey.

Shao Xing Wine – This cooking wine will add fragrance to the jerky.

Sesame seeds – Sprinkle some sesame seeds on the rolled ground pork. This adds flavor to the bak kwa.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

You can substitute Shaoxing wine with white wine or other cooking wine. If you prefer to omit that, it will not affect the overall flavor. Shaoxing wine helps eliminate pork odor, if any.

Add sesame seeds for variation. You can use white and black sesame seeds.

How to Make Pork Jerky

Step by step process photos of marinating the ground pork.

STEP 1. In a bowl, combine the ground pork with sugar, cooking wine, oyster sauce, fish sauce, soy sauce, honey, sesame oil, and coconut oil (Image 1). Season with salt and pepper. If you’d like that classic Bak Kwa red hue, add a few drops of red food coloring—this is totally optional (Image 2). Mix everything well with a spatula until the mixture is smooth and evenly combined (Image 3). Transfer the mixture onto a sheet of parchment paper (Image 4).

Step by step process photos of shaping the pork jerky with parchment paper and brushing with honey.

STEP 2. Fold another sheet of parchment paper over the meat mixture to cover it completely (Image 5). Use a rolling pin to roll it out evenly to about 2–3 mm thick (Image 6). Gently peel off the top layer of parchment paper and brush the surface with honey (Image 7). Smooth out the meat mixture again if needed to ensure even texture. Trim the parchment edges for a neat rectangle (Image 8), then bake in a preheated oven at 392°F (200°C) for 10 minutes.

Step by step process photos of brushing the honey on the other side of the pork jerky.

STEP 3. After baking on one side, remove from the oven and carefully flip the meat to the other side (Images 9, 10). Brush the second side with honey, then return to the oven and bake again for 10 minutes until slightly charred and glossy. Once both sides are baked, brush with another thin layer of honey while still warm for extra shine (Image 11). Cut into your desired shapes or squares (Image 12) and enjoy your homemade pork jerky!

Pro Tips

While the classic Bak Kwa shape is rectangular, feel free to get creative! Use a round cookie cutter or mold for fun, snack-sized circles—great for gifting or snacking on the go.
The sweet spot for Bak Kwa is around 2–3 mm thick—thin enough to cook evenly and stay chewy. If you’re curious to try a thicker cut (4–5 mm), go for it! Just be sure to extend the baking time a little longer to cook it through.
For that signature rosy red look, add a small drop of red food coloring. Totally optional, but it gives the jerky that classic Bak Kwa flair—especially if you’re making it for festive occasions.
Roast the jerky for an extra 5 minutes, or until you see those delicious caramelized edges. You can also carefully use a kitchen torch to add a bit of char.

How to Serve

Bak Kwa is incredibly versatile—it’s delicious on its own as snack, but also pairs beautifully with a festive Chinese-style spread.

For a Lunar New Year-style meal or a family gathering, serve pork jerky alongside classic dishes like:

Chow Mein – A symbol of longevity, this stir-fried noodle dish is the perfect savory partner to the sweet-salty bite of Bak Kwa.
Dong Po Rou – The rich, braised pork belly balances the chewy texture of the jerky and adds depth to the table.
Sichuan Tofu Pork – A spicy, umami-packed dish that plays well with the smoky sweetness of pork jerky.
Egg Drop Soup – Light and comforting, this soup rounds out the meal with a gentle contrast.

And of course, don’t forget dessert! Bak Kwa pairs especially well with:

Peach Gum Dessert Soup – Light, nourishing, and slightly floral—a great way to refresh the palate.
Mango Sago – Creamy, fruity, and cool—an excellent match for the rich flavors of jerky.
Pulut Hitam – This black glutinous rice dessert adds an earthy sweetness that complements the caramelized notes of the jerky.

FAQs about Pork Jerky

Can I make pork jerky thicker than 3 mm?

Yes, you can! While 2–3 mm is the standard for that signature chewy texture, feel free to experiment with 4–5 mm thickness. Just remember to adjust the baking time—thicker jerky will need longer in the oven to cook through properly.

How long does homemade pork jerky last?

When stored in an airtight container at room temperature, homemade pork jerky can last up to 1–2 weeks. For longer storage (up to 1–2 months), keep it in the fridge. You can also freeze it for up to 3 months.

Can I use other meat instead of pork?

Absolutely! You can substitute with ground chicken (preferably thigh), turkey, or even beef. The seasoning and method stay the same—just adjust the baking time depending on the fat content and thickness.

Can I make this without an oven?

Yes! If you don’t have an oven, you can pan-cook it on low heat using a non-stick pan or even grill it. Just make sure to cook it low and slow so it doesn’t burn before the inside is done.

Why is my pork jerky dry or crumbly?

This usually means it was baked too long or rolled too thin. Stick to 2–3 mm thickness and watch the baking time closely. Also, make sure your meat mixture is well-blended so it holds together nicely.

A pair of chopsticks holding a slice of pork jerky.

Storage

Store in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from sunlight. This works best if the jerky is on the drier side.

For longer shelf life, refrigerate your pork jerky in a sealed container or ziplock bag. It’ll stay good for up to 1 month. Let it come to room temp before serving, or warm it up slightly for that just-grilled taste.