Low Sodium Bak Kwa
Delight in the smoky-sweet flavor of **Low Sodium Bak Kwa**, a healthier twist on the traditional Chinese pork jerky. This version keeps the signature savory-sweet profile intact while reducing sodium with low-sodium soy sauce and oyster sauce. Marinated in a tantalizing blend of honey, rice wine, five-spice powder, and white pepper, the ground pork achieves an irresistible balance of umami and caramelized sweetness. The oven-baking method ensures a perfectly tender texture with a light char for added depth. Ideal as a snack, festive treat, or even a unique gift, this homemade variant is not only flavorful but also customizable—leave out the optional red food coloring for a more natural look. Ready in under an hour with minimal prep, this bak kwa is a guilt-free way to enjoy a beloved classic.
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Recipe Information
Ingredients
- 500 g ground pork
- 2 tablespoons light soy sauce (low sodium)
- 1 tablespoon oyster sauce (low sodium)
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon rice wine
- 1 teaspoon five spice powder
- 0.5 teaspoon white pepper
- 2 drops red food coloring (optional)
Instructions
In a large mixing bowl, combine ground pork with light soy sauce, oyster sauce, honey, sugar, rice wine, five spice powder, white pepper, and red food coloring if using.
Mix the ingredients thoroughly until they are well combined and the pork mixture is sticky. This might take about 3-5 minutes of mixing with your hands or a spatula.
Cover the bowl with cling wrap and let it marinate in the refrigerator for at least 4 hours, or overnight for better flavor absorption.
Preheat your oven to 150°C (300°F). Prepare a baking tray by lining it with a baking sheet or parchment paper.
Spread the marinated pork mixture evenly onto the prepared baking tray. Use a spatula to ensure the meat is spread as thinly and uniformly as possible, approximately 2-3mm thick.
Bake in the preheated oven for 20 minutes until the meat is partially cooked and the surface looks dry.
Remove the tray from the oven and carefully cut the partially cooked meat into your desired size, usually squares of about 10x10 cm.
Increase the oven temperature to 180°C (350°F). Return the cut meat pieces to the oven and continue to bake for another 15 minutes. Flip the pieces halfway through this cook time to ensure even caramelization and a nice char.
Once cooked, remove from the oven and allow the bak kwa to cool on a wire rack.
Serve once cooled or store in an airtight container for up to a week.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 61.7 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 159 mg | 3% | |
*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.
