To see more step by step photos of the DIY Bak Kwa, you can view my food blog.
Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. For more information, please view source.
14 comments:
At first glance I thought it was a gemstone rock.
I would eat this --Is it as tough as jerky?
Lol, I wish it was a gemstone. Nah...its texture is quite soft unless the person that BBQ it is not experienced.
Oh I would eat this especially with the salty-sweet thing going on!
Looks good to me, although I don´t eat much whole meat anymore. That kind of meat would be served with fries in Finland.
I'm vegetarian so don't eat meat... but I'm sure it was good - right?
Am I late?, I would like to taste it
Wow - I thought it was a big biscuit!!!!
I do love jerky but have only had beef.
Hehehe...I thought I saw some of you drooling already. :)
???
let me read the information.
oooo. i love bak kwa!
when i was younger, i can eat a whole box of it at a sitting! hehe...
Lol Keropok, that's a whole lot of money for 1 box of Bak Kwa and dont forget the long queues especially during chinese new year for the expensive bak kwa.
is it only me or do you also realise that during CNY, the bak kwa does not taste as nice? They mass produce it and the taste is a bit different. I think the BBQ part, not so 'pang'.
Eating bak kwa during 'off peak' period is nicer. It's cheaper too! :-P
hmmm, pork jerkey? you know how to make it??? impressive!
Keropok, I dont buy bak kwa during CNY anymore. Heard from soures that during CNY, the bak kwa would be deep fried in oil instead of BBQ. It would be so silly to queue up and buy these bak kwa so expensively during CNY. I am like you, eat them during off peak season (cheaper too)...lol.
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