Bak Kwa or 肉干 is a form of dried meat that originated in China. A popular snack in Singapore, especially during the Chinese New Year season, the manufacturing of bak kwa entails preservation and the infusion of ingredients such as salt, sugar, sauces and spices thrown into the mix. In more recent years, bak kwa manufacturers have become more creative as well, infusing herbs, honey, chili and even minerals into the bak kwa to differentiate themselves from other brands. There has also been increased preference for more authentic looking bak kwa – which means less on the redness and the sugar.
Bak Kwa is extremely popular in Singapore, with some brands even ingrained internationally as being iconic of the Lion City. As such, it can be said that Singapore is at the forefront of innovation as well when it comes to this snack. Bak Kwa is also commonly used as an ingredient in some everyday dishes such as fried rice, claypot rice, etc; thus allowing it to a stand as a year round item even outside of Lunar New Year.
Some of the common types of bak kwa include:
- Sliced pork / beef / chicken / duck / lamb
- Chili sliced pork / beef / chicken / duck / lamb
- Coin-shaped slices using pork / beef/ chicken / duck / lamb
- Pork belly (think: similar to bacon but undergoing the same preservation and cooking technique as the usual bak kwa)
- Flavored bak kwa – can be infused with fruits, additional herbs, seaweed, minerals, etc
If you are wondering which is the best bak kwa to buy as an everyday snack or during Chinese New Year, I have tried to sum it up here for your convenience. You will find here the most comprehensive list of bak kwa in Singapore! Do note this list is not arranged in order. Most of these bak kwa brands also sell online and even deliver, giving an added convenience. For next Lunar New Year, you won’t need to waste a considerable amount of time queuing!
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