Chinese pork jerky: what makes them so tender, how do you make it?
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City.
I want to know how to make the pork jerky. What makes them so tender and soft? I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat. Maybe they don't dry it out as much.
Here are some images on Google. It's probably hard to tell from the photos but the jerky is a bit translucent. I wonder if it they grind up pork and fat together.
Best Answer
I just found the recipe for it. The name of it is Bak Kwa (Sweet BBQ Pork Jerky). Here's the wikipedia entry (boy it's easy to find things when you know the name!). The recipe actually grind up the pork. They use about 70% meat and 30% fat. But according to the wikipedia entry there is also an expensive version where they slice of a solid piece of meat.
Sugar and salt was originally used and then the meat was smoked (this sounds really close to BBQing, which generally cooks the meat with smoke...yummy tender ribs).
These days, people make them in the oven at low heat. In the recipe, they put the minced mixture between two sheets of parchment paper, which probably keeps it moist and tender!
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Does pork make good jerky?
Yes, pork jerky is safe to make as long as it is prepared properly. Since most homemade recipes don't use preservatives reduce the risk of foodborne illness, it is best to fully cook your jerky in four hours or less to ensure the meat does not linger in the temperature danger zone where bacteria can form.How is Bakwa made?
It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 \xb0C (122 to 140 \xb0F) to a final water activity between 0.60 and 0.69. Nowadays, products with a softer texture, lighter color and less sugar are preferred.How do you dehydrate pork jerky?
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 \xbd hours at 165F. The jerky is finished when it bends and cracks, but does not break in half.Which part of pork is best for bak kwa?
The type of meat used is important when making bak kwa. Choosing meat which contains a good amount of fats would enhance the flavours during the cooking process. I prefer mincing the pork shoulder/butt. However, if minced meat is used, opt for those which has about 20% fat.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Amina Filkins, Amina Filkins, Amina Filkins, Yan Krukov