Bakkwa 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. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien influence.
In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees and during the 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.
Ingredients and Preparation
Prepare 3 lbs of beef slices. Marinate beef overnight with 4 tbs sweet dark soya sauce, 3 tbs hoisin sauce, 2 tbs sugar, 1 tbs pepper spices, 2 tsp cooking oil. (Any brands of sauce will do).
Take beef out of marinade and put in pan by laying out the beef slices. Discard marinade immediately after you've marinated your meat. Barbecue at 400 F for 45 mins to one hour in oven or until meat is dry. Check constantly to avoid burning and turn meat over occassionally.
Lay jerky on aluminium foil in the open to cool and dry.
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