Sweet Pork Slices - Bak Kwa

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Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. Bakkwa is made with a meat preservation and preparation technique from China. The method for production have remained virtually unchanged throughout the centuries, but has been improved.

In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees (some during the Chinese New Year). Bakkwa is becoming a favourite gift to hand out to friends and relatives during Chinese New Year. In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners. While demand is particularly high during the festive seasons, it is also served throughout the year in various outlets as takeaway snacks or to be served together with main courses at home. The meat is commonly sold in red-coloured bags or packaging, an auspicious colour in Chinese culture.

Course Order
Meal Type
Dietary Consideration
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Preparation Time26 Hr 00 Min Hot
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  • 900 gram Minced Pork
  • 1/4 teaspoon Soda Bicarbonate
  • Seasonings
  • 280 gram Sugar
  • 1.75 tablespoon Fish Sauce
  • 0.5 tablespoon Light Soy Sauce
  • 2.5 tablespoon Rice Wine
  • 20 gram Oyster Sauce

Preparation Method

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1. Marinate the Minced Pork with the ingredients for the Seasonings and place it in the refrigerator overnight.

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2. Put the minced pork on a plastic sheet and press into thin slices. Dry both sides under the sun till 70% dried. Then cut is into 10cm x 8cm slices or something similar.

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3. Grill the pork slices over hot charcoal till fully cooked.

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4. Quick Tip: Ungrilled pork slices may be kept in the refrigerator for up to 1 month.