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Enjoy your homemade Bak Kwa Coins as a snack or a festive treat. Their rich flavor and tender texture are sure to delight everyone who tries them!
Why Bak Kwa Coins?
The round shape of Bak Kwa Coins offers a unique spin on the classic bak kwa. It’s not only practical for portioning but also a symbolic nod to prosperity and good fortune, especially during festive occasions. These bite-sized treats are perfect for sharing or gifting, embodying both tradition and creativity.
Golden Bak Kwa Coin (BBQ Pork JerkyCoin)
Ingredients
- 600 gr ground pork at least 85% lean 15% fat at least 85% lean 15% fat, see notes
- 80 gr sugar
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp Chinese five-spice powder
- ½ tsp ground white pepper
- 1 Tbsp red-yeast rice powder optional, for coloring
For brushing:
- 2 Tbsp honey or use golden syrup if you have
- 1 tsp water
- 1 tsp oil
Instructions
Marinade the pork:
- Make sure to choose ground pork with some fat marbling. This is to ensure you'll get tender pork jerky later
- Place all the ingredients in a mixing bowl and mix with your clean hand for about 1 minute. The meat mixture will turn pasty, which is what we want
- Cover with a plastic wrap and refrigerate to let it marinade overnight in the fridge, at least 6-8 hours is my suggestion for a great flavor
Shaping:
- Preheat oven to 300 F (150 C) for conventional oven. For a convection oven, lower the temperature by 15 C or 20 F. Scoop the marinated pork on top of a piece of large parchment paper.
- Cover with another large piece of parchment paper. Use a rolling pin to roll and flatten the meat into about 3 mm in thickness
- I use a spatula to tidy up the edge
Baking:
- Bake in the oven for 15 minutes. Then remove from the oven. Increase the oven temperature to 425 F (220 C) for a conventional oven. For a convection oven, lower the temperature by 15 C or 20 F.
- The meat is partially cooked at this point and not much color going on at this time.
- Use a 3-inch round cookie cutter and cut as closely as possible to get rounds of meat patties. Remove the extra irregular pieces. Those extra irregular shape pieces can be baked as well
- Place them on a baking sheet lined with parchment paper. Brush with the honey mixture on top. Bake again at the higher temperature you set earlier for about 3 minutes on one side,
- Remove from the oven and flip to the other side, brush with honey mixture again
- Bake for another 2-3 minutes or they have a deep golden brown and nice caramelization
Storage:
- Let them cool down and then store in air-tight container. Bak kwa is best consumer after 24 hours as the flavors have really developed. They can be kept at room temperature for up to 3 days or stored in the refrigerator for up to 1 month
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
Marination: For the best flavor, let the pork marinate overnight. This allows the spices and sauces to fully infuse into the meat.
Even Rolling: Ensure the pork mixture is rolled to an even thickness for consistent cooking.
Honey Glaze: Be careful not to overbake after applying the glaze, as the honey can burn quickly.
Storage Tips
1. Once cooled, store Bak Kwa Coins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 2 weeks or freeze them for up to 2 months.
2. To enjoy refrigerated or frozen Bak Kwa Coins, allow them to come to room temperature or warm them slightly in an oven at a low temperature.
Flavor Variations
Spicy Bak Kwa Coins: Add 1/2 teaspoon of chili powder or a few drops of chili oil to the marinade for a spicy kick.
Garlic Bak Kwa Coins: Mix in 1-2 finely minced garlic cloves for an extra layer of savory flavor.
Honey-Sesame Bak Kwa Coins: Sprinkle toasted sesame seeds on the honey glaze before baking for a nutty aroma and crunch.
Pineapple Bak Kwa Coins: Replace Shaoxing wine with pineapple juice for a tangy and tropical twist.
