Low Carb Bak Kwa
Indulge in the irresistible flavors of "Low Carb Bak Kwa," a healthier twist on the iconic Singaporean-style pork jerky. This guilt-free recipe swaps out sugar for erythritol, making it perfect for those following low-carb or keto diets. Infused with aromatic Chinese five-spice powder, soy sauce, and sesame oil, the ground pork mixture is baked to perfection, creating tender, caramelized squares with a tantalizing balance of sweet, savory, and smoky flavors. With minimal prep time and a simple two-step cooking process, this homemade snack is both crowd-pleasing and easy to whip up. Serve it as a delectable low-carb treat or a protein-packed snack for any occasion!
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Recipe Information
Ingredients
- 500 grams ground pork
- 3 tablespoons erythritol
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon Chinese five-spice powder
- 0.25 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
Instructions
In a large bowl, combine ground pork, erythritol, soy sauce, fish sauce, oyster sauce, Chinese five-spice powder, white pepper, minced garlic, and sesame oil.
Mix the ingredients thoroughly until they are well incorporated and the mixture becomes slightly sticky.
Place a sheet of parchment paper on a flat surface and transfer the pork mixture onto it.
Cover the mixture with another sheet of parchment paper and roll it out with a rolling pin to a uniform thickness of about 3mm (1/8 inch).
Preheat the oven to 150°C (300°F).
Transfer the rolled-out meat onto a baking sheet, keeping it sandwiched between the parchment papers.
Bake in the preheated oven for 20 minutes. Remove from the oven and let it cool slightly.
Increase the oven temperature to 180°C (350°F).
Once it's cool enough to handle, peel off the top layer of parchment paper and cut the bak kwa into 5cm x 5cm (2-inch x 2-inch) squares.
Arrange the squares on a wire rack placed over a baking sheet (to allow air circulation).
Return to the oven and bake for an additional 10-15 minutes, flipping halfway through, until the meat darkens and caramelizes.
Watch closely during the last few minutes to prevent burning.
Remove from the oven and let the bak kwa cool completely on the rack before serving.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
