Paleo Bak Kwa/ Chinese Jerky (Paleo AIP, Sugar-free)

(Note: This post contains affiliate links)

It’s almost Lunar New Year!  Or Chinese New Year (CNY), whichever you prefer.  My brother used to rant about the term ‘CNY’ not being politically correct, but sorry bro, we’re Chinese no matter our citizenship and the term CNY is going to be sticking around ;).  Anyhow, this is a food blog and I’ll focus on the food instead.  Whatever it’s called, it’s certainly my most preferred time of the year in Singapore.   It falls on February 19 this year.  I’ve missed the past 2 CNYs in Singapore so I’m getting a strong sense of nostalgia for annual traditions, such as the pasar malam (night bazaar) at Chinatown, buying and decorating the pussy willow branches with red and gold ornaments (When I was a kid I tried convincing my dad to string some fairy lights around it Christmas tree style to no success…), shopping for new clothes and stocking up on festive food… especially the food!  I’ve been busy brainstorming CNY treats and thinking of traditional foods eaten in Singapore that I can convert into Paleo AIP-friendly versions.

For my Chinese readers around the world, Bak Kwa probably needs no introduction.  Okay, maybe you might call it another name, depending on the dialect or language, but it’s essentially the same thing.  What matters more is the taste, no?

 

Bak Kwa (In the Hokkien dialect, bak = meat and kwa = dried) is a traditional Chinese jerky made of marinated minced meat.  Savoury and sweet at the same time, it brings to mind maple bacon, only with more substance!  It’s available and eaten all year round, but is strongly associated with CNY, when friends and relatives visit one another.  More often than not an assortment of festive goodies including Bak Kwa would be served to the visitors.  In Singapore, insanely long lines would form every year without fail at the more popular stores specialising in Bak Kwa during the festive CNY period.  National pastimes for Singaporeans: eating and queueing.  Bonus points if it involves queueing for food.  If you’ve heard of the infamous cronut line up in Manhattan, that ain’t nothing compared to the annual waiting in line for boxes of sweet and salty Bak Kwa (overnight 8 hour wait, anyone?).  The prices increase with the demand as well, selling for about USD16 per pound during the CNY period.

Obviously now that’s out for me but I do not mind the least.  Local pork in Quebec is mighty tasty.  Bak Kwa is one relatively easy treat to make, and today I’m sharing a totally Paleo Autoimmune Protocol (AIP)-friendly version.  Now do take note that this version is much less sweeter than the original version, which features quite a substantial quantity of sugar.  Having said that, feel free to experiment and adjust the amount of sweetener or salt according to your preference.  Of course, if you happened to drop by searching for sugar-free Bak Kwa recipes and are not on the Paleo AIP diet or any other soy-free diet, feel free to replace the coconut aminos mentioned in the recipe with soya sauce.  Whatever you do, please do not use lean or extra-lean mince.  You want to make Bak Kwa, not sweet cardboard.  There’s always boxed cereal for that… *cough cough*

Ingredients such as Medjool dates and rose water are usually available at stores catering to Middle Eastern clientele.  Rose water (not to be confused with rose syrup) is a clear liquid with a strong and heady aroma of roses and is used in this instance together with apple brandy (Calvados) to replicate the fragrance of the grain-based Chinese rose wine or Mei Gui Lu Jiu (not the same as rosé wine) used in many traditional Bak Kwa recipes.   Feel free to use honey in place of maple syrup.  I use maple syrup as I’m in maple syrup kingdom and it’s more affordable than honey.  Beetroot powder can be found at well stocked health food or stores specialising in baking ingredients.  I use it to impart a reddish colour to the Bak Kwa, but this is entirely optional.

Bak Kwa keeps best stored in a covered container in the refrigerator for a couple of weeks, though I can never make it last that long.  As it is, I think I have to make some more before CNY.  I’ll see if I can post another flavour variant soon.  Terribly addictive stuff.  Bak Kwa can also be sealed in freezable bags and frozen for long term storage (up to 3-6 months, I should think).  Reheat the Bak Kwa by pan-frying/ grilling lightly on both sides, or in a microwave oven for 30 seconds or so (just before it starts splattering).  You can also broil it in a conventional or toaster oven.  Or eat it cold standing in front of the refrigerator.  Congealed fat and all.  Then lick your fingers clean.  It’s that good.  I promise I won’t tell anyone…