Don Signature Crab - Singapore Food Guide

Homemade Bak Kwa (BBQ Pork Jerky)

Singapore-style bak kwa — sweet, savoury barbecued pork jerky caramelised over high heat for that sticky, smoky finish.

Homemade Bak Kwa (BBQ Pork Jerky)

About this dish

Homemade bak kwa is a festive favourite across Singapore households, brought out for Chinese New Year, potlucks and late-night supper runs from the kopitiam. This version recreates the hawker-centre charm at home: a marinated pork slab pressed thin, then caramelised under a grill or over charcoal until glossy and slightly charred. The result is chewy, sticky and richly umami — exactly the kind of snack you’ll pass around at family gatherings in the heartlands.

Bak kwa sits at the intersection of street food and home cooking. Walk past a Tiong Bahru or Geylang market during CNY and you’ll smell the smoky-sweet aroma from charcoal grills; making it at home gives you control over sweetness, spice and char. The marinade leans on light soy, honey/brown sugar and a touch of Chinese wine and five-spice for depth. For busy families in HDB flats or those who love a weekend kitchen project, it’s a rewarding make-ahead treat — slice thin for sharing, or pack thick as a savoury gift for neighbours.

Texture-wise expect a slightly chewy bite with a glossy caramel crust and hints of caramelised soy. Locals love to tuck a slice into a plain steamed bun, eat it with warm rice or enjoy it straight from the tray with kopi or barley water. If you’re after halal options, the same technique works beautifully with minced beef or chicken using halal sauces available at major supermarkets in Singapore.

Ingredients

  • 700 g minced pork (ideally 70% lean : 30% fat; pork shoulder or minced pork belly)
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp brown sugar (packed)
  • 2 tbsp honey (for marinade and extra for glazing)
  • 1 tbsp dark soy sauce (for colour)
  • 1 tbsp Shaoxing wine or mirin
  • 1 tsp five-spice powder
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch (to bind and give glossy texture)
  • 1 egg white (optional, helps bind and gives silky texture)
  • 1 small garlic clove, grated (optional)
  • 1 tsp grated ginger (optional)
  • 1 tbsp neutral oil (for brushing if grilling over charcoal)
  • 2 tbsp caster sugar (for extra glaze, optional)
  • 1 tsp chilli flakes or 1-2 chopped chilli padi (optional, for heat)
  • To serve: toasted white sesame seeds
  • To serve: thin cucumber slices or achar (pickled vegetables) and lime wedges
  • Alternative: 700 g minced beef or chicken and halal oyster/soy alternatives for a halal version

Step-by-Step Method

  1. 1. Choose your meat: use minced pork with roughly 70:30 lean-to-fat ratio for the right chew and gloss. If buying whole pork shoulder, ask the butcher to mince it or run through a food processor briefly.
  2. 2. Mix the marinade: in a large bowl combine light soy, dark soy, oyster sauce, Shaoxing wine, brown sugar, honey, five-spice, white pepper, sesame oil, cornstarch and the optional egg white. Stir until sugar dissolves.
  3. 3. Combine and develop texture: add the minced pork to the marinade and mix vigorously with a spatula (or hands) for 5–8 minutes until the mixture becomes slightly sticky — this helps develop the proper texture like hawker-made bak kwa.
  4. 4. Rest and chill: press the mixture into a flat, even slab on parchment-lined baking tray to about 4–5 mm thickness. Cover and refrigerate for at least 6–8 hours or overnight so flavours meld and the slab firms up for slicing.
  5. 5. Preheat grill or oven: if using a charcoal grill, get a steady medium-high heat. For home ovens, preheat the top grill/broiler to high and position the rack about 10–15 cm from the heat source.
  6. 6. Initial caramelisation: remove chilled slab and brush lightly with oil. Grill or broil the slab for 4–6 minutes until the surface starts bubbling and caramelising — watch closely so sugar doesn’t burn.
  7. 7. Flip and glaze: turn the slab over, brush the cooked side with a mix of honey and a little caster sugar dissolved, and cook the other side for another 4–6 minutes. Repeat 1–2 more quick turns to build up a glossy crust with spots of char.
  8. 8. Finish to preference: for deeper smokiness, briefly pass the slices over ignited charcoal or use a kitchen torch for small spots. Aim for sticky, caramelised edges and a slightly chewy centre — like the hawker versions.
  9. 9. Rest and slice: let the slab rest for 5 minutes, then use a sharp knife to slice into squares or strips. Thin slices are best for snacking; thicker cuts are great with rice.
  10. 10. Store and reheat: keep cooled bak kwa in an airtight container in the fridge for up to 5 days. Reheat briefly in a toaster oven or on a pan to restore the caramelised texture before serving.

Tips & Serving Ideas

  • Aim for a 70:30 lean-to-fat ratio in the mince for the classic sticky, slightly fatty bite — ask your butcher or check packaged mince at NTUC FairPrice or Cold Storage.
  • Press the mix thin (4–5 mm) and chill well; a firm slab slices cleanly and caramelises evenly under the broiler or on a grill.
  • If you don’t have a charcoal grill, use the oven broiler and move the tray closer to the heat for quick caramelisation; watch constantly to prevent burning.
  • Use honey or maltose for the final glaze and apply in thin layers while broiling to build a glossy crust without burning.
  • For less sweetness, reduce brown sugar by 25% and balance with a touch more soy to keep the savoury notes — adjust to taste like you would at a zi char stall.
  • Make ahead: bak kwa keeps well in the fridge for up to 5 days and is excellent reheated in a toaster oven or a hot pan for a few minutes to re-crisp edges.
  • Halal alternative: swap pork for minced beef or chicken and use halal-certified soy and oyster sauce available at larger supermarkets.

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