Bakkwa

Bakkwa, also known as rougan, is a delectable Chinese dried meat delicacy reminiscent of jerky, yet distinguished by a unique salty-sweet flavor. The traditional method of making bakkwa dates back to ancient China. Although minor modifications have been introduced over time, the fundamental process remains unchanged. Typically, bakkwa is prepared using pork, beef, or mutton. The meat is marinated in a blend of spices, sugar, salt, and soy sauce before being meticulously dried at an optimal temperature to achieve the ideal texture.

In contemporary times, there is a preference for bakkwa that is softer, lighter in color, and less sweet. A notable variant is shafu bakkwa, which has a higher water content, resulting in a softer and less sugary product compared to the traditional version. Despite its increased moisture, shafu bakkwa retains the same shelf life as other types.

Bakkwa enjoys immense popularity in Singapore and Malaysia, particularly during Chinese New Year. Chinese immigrants introduced this savory treat to the region, where it has subsequently evolved into local variations. In Singapore and Malaysia, bakkwa is often grilled over charcoal, imparting a smoky flavor. Moreover, these versions tend to be sweeter than the original Chinese ones, with some incorporating chili to cater to local palates.