Low Fat Bak Kwa
Indulge in the guilt-free delight of Low Fat Bak Kwa, a healthier twist on the beloved Asian-style pork jerky. Made with lean minced pork and marinated in a flavorful blend of light soy sauce, oyster sauce, honey, and a hint of five-spice powder, this recipe delivers the signature smoky-sweet essence without the excess fat. Carefully baked and grilled to achieve a perfectly caramelized, chewy texture, it’s ideal for snacking, gifting, or festive celebrations like Lunar New Year. With an easy prep process and optional red food coloring for a traditional look, this lighter Bak Kwa recipe ensures you can savor this classic treat without compromise. Perfect for those seeking low-fat snack options, this dish adds a wholesome homemade touch to your favorite indulgence!
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Recipe Information
Ingredients
- 500 grams lean minced pork
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 2 tablespoons honey
- 2 tablespoons sugar
- 0.5 teaspoon white pepper
- 0.5 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 1 drop red food coloring (optional)
Instructions
In a large mixing bowl, combine the lean minced pork with light soy sauce, oyster sauce, fish sauce, honey, sugar, white pepper, five-spice powder, sesame oil, and red food coloring, if using.
Mix the ingredients thoroughly using a spoon or your hands until well combined and the mixture becomes sticky.
Cover the mixture and let it marinate in the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to develop.
Preheat the oven to 160°C (320°F) and line two baking trays with parchment paper.
Divide the marinated pork mixture into two equal portions. Place each portion on one of the lined trays and cover with another sheet of parchment paper.
Use a rolling pin to flatten the pork mixture evenly to about 2-3mm thick, ensuring uniform thickness for even cooking.
Remove the top layer of parchment paper and bake in the preheated oven for 15 minutes.
Remove from the oven and increase the temperature to 240°C (464°F).
Cut the partially cooked meat into small squares using a knife or scissors.
Transfer the squares onto a grill or broiler rack and return to the oven. Grill for an additional 5-10 minutes, or until the edges start to caramelize and turn golden brown. Watch closely to prevent burning.
Let the Bak Kwa cool completely before storing or serving.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 60.1 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1882 mg | 40% | |
*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.
