Oven Baked Garlic and Pepper Bak Kwa (Chinese Pork Jerky)

Bak Kwa a popular snack during the Chinese New Year celebrations, but it's also a great dish to enjoy year-round. You can now make it yourself by following this recipe!

  • 70min

    prep time

  • 60min

    cook time

  • 11



  • 300 g Minced Pork Collar
  • 300 g Minced Pork Belly
  • 15 g or 1 tbsp Oyster Sauce
  • 30 g or 2 tbsp Fish Sauce
  • 45 g or 3 tbsp Chinese Cooking Wine (Hua Tiao Wine)
  • 45 g or 3 tbsp Rice Maltose
  • 100 g or ½ cup Castor Sugar
  • 5 g or 2 tsp, McCormick® Garlic Powder
  • Garnish
  • 15 g or 1 tbsp Rice Maltose
  • 15 g or 1 tbsp Warm Water
  • McCormick® Black Peppercorn Grinder, to taste

Nutrition information (per serving)


  • Mix all ingredients together and marinate for 60 minutes.

  • Spread the meat mixture thinly over a parchment-lined baking tray.

  • Bake for 45 minutes in a 140°C pre-heated oven.

  • Remove baked meat mixture (Bak Kwa) from oven to cool and increase the oven temperature to 220°C.

  • Meanwhile, mix 1 tbsp rice maltose and 1 tbsp warm water well. Brush half of the mixture onto the Bak Kwa.

  • Bake in the 220°C oven until Bak Kwa caramelizes on the surface and is slightly charred on the edges.

  • Flip the Bak Kwa and brush on the remaining mixture. Bake until it caramelizes on the surface and is slightly charred on the edges.

  • While the Bak Kwa is still warm, grind McCormick Black Pepper directly over the Bak Kwa to your desired taste.

  • Cut to desired size and cool thoroughly before eating.