Bakkwa: Difference between revisions

Bakkwa or bak kwa, also sometimes refered to as Barbecued pork (Chinese: 肉干) is a Singapore local snack. Bakkwa is a hokkien word, it means dried meat.

Bakkwa is a preserved sweet meat originating in China, and common in Singapore now. It is a traditional food commonly offered to visitors and accquaintanceso during the Lunar New Year, but because of its popularity bakkwa can be found throughout the year in Chinese stores.

To make bakkwa, the leftover meats from festivals and banquets were saved. They were preserved with sugar and salt and then kept for later consumption. Bakkwa originated before refrigeration. There was a need to preserve the leftover meats from the special occasions, and Bakkwa was the method of choice. The meat from these celebrations is trimmed of the fat, sliced, marinated and then smoked. After smoking, the meat is cut into small pieces and stored for later. The secret of bakkwa is in the marinade, and the recipe is still kept a secret by bakkwa makers.