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Meat from China
Sliced or minced pork is seasoned with sugar, salt, soy sauce and spices, spread thin, dried and then grilled over charcoal, gas or electric heat into sweet, glossy sheets. Bak kwa is not fermented; soy sauce is its only fermented ingredient. It is a sweet-cured, dried and grilled meat.
A short entry: the sources we found record only what is said here about Bak kwa itself.
| Lean pork, sliced or minced | [gbt31406] |
| Sugar, salt, soy sauce and spices | No fixed amounts in the standards read; China's quality standard for the similar 肉脯 caps chloride at 3.5 g and total sugar at 28–35 g per 100 g of product[gbt31406][wp] |
What changes: Sugar, salt, soy sauce and spices go into the sliced or minced pork
Output: seasoned meat slices or paste.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sliced or minced pork is seasoned with sugar, salt, soy sauce and spices, spread thin, dried and then grilled over charcoal, gas or electric heat into sweet, glossy sheets. Bak kwa is not fermented; soy sauce is its only fermented ingredient. It is a sweet-cured, dried and grilled meat.
Bak kwa is sweet-cured, dried and then grilled, so it is a cooked meat and not a ferment. Unlike biltong or pastırma, it is finished over direct heat.
Grilling raises polycyclic aromatic hydrocarbons. Hong Kong's food authority found thin grilled dried meat higher in these than barbecued pork cooked the same way, and advises makers to prefer electric grilling to gas.
Every number is labelled with how it is known. How this atlas is made
The technique came from China, and Chinese immigrants brought it to Singapore and Malaysia, where it became sweeter and gained local versions such as chilli bak kwa.
