Snack
Bakkwa (Chinese Sweet-Salty Dried Meat)
PrepPr20 minServesSrv10Ca:PCa:P1:21.6
Ingredients
- 2 lb ground pork (or beef, lamb, or mutton)
- 1/2 cup sugar
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp fish sauce (optional)
- 1 tbsp rice wine (or omit)
- 1 tsp five-spice powder
- 1 tsp white pepper
- 1 tsp salt
Directions
- In a large bowl, mix the ground meat with sugar, soy sauce, fish sauce, rice wine, five-spice powder, pepper, and salt until sticky and well combined.
- Spread the meat mixture thinly and evenly (about 1/4 inch thick) onto parchment-lined baking sheets.
- Dry in an oven at 140°F (60°C) or dehydrator for 3–4 hours until the surface is tacky and semi-dry.
- Cut into squares or rectangles.
- Grill or bake the pieces at 350°F (175°C) until caramelized and lightly charred, about 10–15 minutes, flipping once.
- Cool before serving or storing. Bakkwa can be enjoyed hot or cold.
Contribution
Wikipedia – BakkwaNutrition Facts
Per serving (1 of 10). Does not change when you scale ingredients.
- Calories 257.1
- Total Fat 159.5g
- Saturated Fat 57.3g
- Trans Fat 0.6g
- Polyunsaturated Fat 23.2g
- Monounsaturated Fat 70.9g
- Cholesterol 649 mg
- Sodium 4055.6 mg
- Carbohydrate 123.1g
- Fiber 1.5g
- Sugar 118.1g
- Protein 166.1g
- Calcium 75.1 mg
- Phosphorus 1625.2 mg
- Ca:P ratio 1:21.6
- Vitamin C 1 mg
- B2 (Riboflavin) 0.1 mg
- B3 (Niacin) 1.4 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.1 mg
- Folate 6.1 mcg
- B12 0.1 mcg
- Vitamin K 0.1 mcg
- Copper 0.7 mg
- Zinc 20.6 mg
- Selenium 1.1 mcg
