Bakkwa (肉干) is very popular in Singapore and Malaysia where it is traditionally eaten during the Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chilli bakkwa.
Bakkwa (肉干) which means dried meat in the Hokkien dialect is among the popular treats for Chinese New Year. The savoury sweetmeat traditionally takes the form of thin square slices and is usually made from pork. Bakkwa varies in appearance from brown to red, depending on the colouring additives contained in the meat. The deep red colour is considered auspicious in Chinese tradition, symbolising good luck and believed to ward off negative energies. Hence, bakkwa is often presented as gifts to relatives and business associates during the festive season.
Since Bakkwa or rougan (肉干) is also a popular souvenir for tourists to Singapore to bring home. Manufacturers have started to vacuum seal their products so to ensure freshness and make it easier to pass through their country custom. Bee Cheng Hiang (美珍香) came up with this bite-size Mini EZ Pork (迷你休闲猪肉干) which you can soak in hot water before consuming.
If there are leftover bakkwa sitting in the fridge, give it a quick toast in the oven then make a sandwich out of it. Or if you are a person who likes to bake, chop up some bakkwa and use it to make something like this sticky Bakkwa Pork Floss Flower Bun (百花献瑞) which sis bought from Country Brot.
