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Home Cooking

Long yoke/bak kwa/chinese jerky fixes?

foxspirit | Feb 23, 201508:36 AM

This weekend I tried my hand at making long yoke. I have fond memories of buying it freshly grilled from street vendors in China and its deliciousness.

I googled up a billion recipes and tried my hand at one that seemed to reflect the common theme in most the recipes. I used 80% lean pork because the fat is supposed to be good to keep. I marinated it over night and then split the batch in two. One batch I rolled out between a silpat mat and saran wrap thin (extremely messy by the way) before baking until cooked through. The other batch the used my jerky gun to dispense a slightly thicker strip of pork into the dehydrator then dehydrated until dry but still very flexible. I grilled both. The right is the dehdrated, the left is the baked.

The flavor was great in both but the texture isn't right some how. The baked (by far the most common method per googled recipes) was just like thin ham/meat loaf. Wasn't very jerky like at all. The dehydrated faired better and was pretty delicious (I would totally make it again this way) but the texture still wasn't the same as the street stall vendors'.

Has anybody made this successfully at home compared to the real thing? Any tips on where I went wrong?

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