Bak Kwa (肉干, rou gan) is one of the most beloved Chinese New Year snacks, known for its sweet, savory flavor and slightly chewy texture. In many families, it is served to guests throughout the festive period and gifted as a symbol of prosperity, abundance, and good fortune.

This homemade version follows a traditional Cantonese-style flavor profile, but is baked entirely in the oven. Baking gives you better control over texture and caramelization, without the smoke and inconsistency of charcoal grilling. The result is Bak Kwa that is glossy, flavorful, and evenly cooked, very close to what you would buy from a specialty shop.

This dish is part of my full Chinese New Year food guide, where I share the traditions and meanings behind all the classic festival dishes.

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Bak Kwa

Yield: 16 pieces

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Bak kwa 肉干 is the Chinese version of pork jerky, made by thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with open fire.

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Ingredients

• 450g (1 pound) of pork shoulder loin, minced
• 105g (3.8 oz) of sugar
• 1.5 tsp of dark soy sauce
• 2 tbsp of oyster sauce
• 2 tsp of fish sauce
• 1 tbsp of Shaoxing wine
• 1 tbsp of honey
• 1/4 tsp of 5 spice powder
• 1/2 tsp of white pepper
• 1/2 tsp of salt
• Basting liquid (mix 1 tbsp of honey w/ 1 tsp of water)

Instructions

How to Prepare the Bak Kwa Mixture

1. Combine all the ingredients in a mixing bowl.
2. Mix thoroughly until the pork becomes sticky and evenly seasoned. This step is important for good texture.
3. Cover and rest the mixture in the refrigerator for at least 2 hours, or overnight if time allows. Resting helps the flavors develop and improves the final texture.

How to Shape the Bak Kwa

1. Line a baking tray with aluminum foil and lightly oil the surface.
2. Spread the pork mixture evenly on the foil.
3. Flatten it to about 3 to 4 mm thickness, keeping the surface as even as possible.
4. Smooth the top using the back of a spoon or a spatula dipped lightly in oil to prevent sticking.

First Oven Bake

1. Preheat the oven to 160°C / 320°F.
2. Bake the flattened pork for about 15–20 minutes, until it is set and partially cooked.
3. Remove from the oven and carefully pour off any excess liquid released during baking.

Cut and Flip

1. Transfer the partially cooked pork slab onto a cutting board.
2. Cut it into rectangular pieces, following the traditional Bak Kwa shape.
3. Flip each piece over and place them back onto a clean, foil-lined baking tray.

Final Bake and Caramelization

1. Increase the oven temperature to 220°C / 430°F.
2. Bake the Bak Kwa for another 6–10 minutes, watching closely.
3. Flip once halfway through to ensure even caramelization on both sides.
4. Remove from the oven once the surface turns glossy and lightly charred at the edges.

Do not overbake. Bak Kwa should be slightly chewy, not dry.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 240mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 7g

This data was provided and calculated by Nutritionix on 1/4/2021

Why This Bak Kwa Recipe Works

• Sugar caramelizes evenly in the oven at high heat
• Resting the meat improves flavor absorption and texture
• Baking in stages prevents burning while keeping the inside tender
• Cutting after the first bake gives clean edges and even cooking

Storage and Make-Ahead Tips

• Store Bak Kwa in an airtight container in the refrigerator for up to one week
• Reheat briefly in the oven or air fryer to restore softness
• Bak Kwa can also be frozen and reheated when needed

Chinese New Year Serving Tip

Serve Bak Kwa as a snack during visits from family and friends, or slice it thinly and enjoy it with tea. It is also a popular edible gift during the New Year season.

Serve Bak Kwa with Spring Rolls and Pineapple Tarts

This Bak Kwa recipe is part of my complete Chinese New Year food guide, featuring 16 traditional festive dishes prepared at home.