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, at least 6-8 hours is my suggestion for a great flavor
Preheat oven to 250 F (121 C). Transfer the marinated pork to a jelly roll pan, lined with a parchment paper. Place a cling plastic wrap or parchment paper on top and use your palm to roughly spread the meat and then use a rolling pin to roll the meat out evenly to cover the entire pan and to about 3 mm thickness. I feel like this is a great thickness, not too thin, not too thick. Perfect for the bak kwa to be tender
Place the jelly roll pan 3rd rack from the top and let it bake for 25-30 minutes. Pour off excess liquid if there's any accumulated during baking. If you use ground turkey or chicken, you may need to bake a little longer because more liquid is accumulated
Remove from the oven and very gently, use a spatula or turner to loosen the meat from the pan to flip it over to the other side. You'll be surprised how easily this can be done
Once the meat is turned, bake it again for another 15 minutes. Remove from the oven. The bak kwa is still looking pale and not even close to the finished product you imagine, but fret not, we are not done yet
Cut the bak kwa with kitchen shears into the desired size. I cut into 4 x 4 inch pieces. You can cut into a large size like the one they sell, it's up to you. Change to a new parchment paper and place on a baking sheet again.
If you want some with sesame seeds, you can brush the bak kwa pieces with honey and then sprinkle with some white sesame seeds, if not, just leave it as is
Increase oven temperature:
Mix honey with water for brushing on the bak kwa later. Increase the oven temperature to 400 F. Arrange the bak kwa pieces back into the pan. Bake them for another 10-15 minutes or until the jerky turn slightly reddish in color and darker, but not burnt. When you are happy with the color, turn to the other side and brush with some honey mixture and bake again for another 10-15 minutes
Serving and 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 store in the refrigerator for up to 1 month
You can also use other ground meat like beef, chicken, or turkey. My least favorite is turkey because they are too lean and the jerky tastes drier and not as tender.
Easy Homemade Bak Kwa Chinese Pork Jerky (In the Oven) https://whattocooktoday.com/bak-kwa.html