Two Versions of Bak Kwa. There are two versions of Bak Kwa. The first one is chewier in texture with visible bits of thinly sliced pork in it.

The other is more tender because it is made totally with minced (ground) pork. I personally prefer the first version but for the home cook, the minced (ground) pork version is easier to achieve. Use Ground Pork with Sufficient Fat. From past experience, it is better to use minced (ground) pork with about 20% fat content to get that slightly translucent texture when held to the light.

Wing Heong gets consumers debating are two main types of Bak Kwa in Malaysia, two versions Bak Kwa namely sliced pork and minced pork. The barbecued meat practices a set of unchanging principles to which we will always be dedicated to 100% natural ingredients, with no added preservatives, no added meat tenderiser, no added artificial colouring, flavouring.

In such way, dried meat can be stored in refrigerator to extend the shelf life (30days). Hence please consume within 10 days for Traditional Pack.

Bak Kwa – How to make (easy method with oven). The beat choice of meat for making bak kwa. The most popular meat for bak kwa is pork. You can substitute it with chicken meat for a pork-free version.

In this case, chicken thigh meat is better than breast meat because it is juicier. The more elegant bak kwa is made with thinly sliced pork, which is pricier and regarded as of better grade. However, it is difficult to make it at home because you need to slice the large pieces of meat thinly. The more common bak kwa is made with ground pork.

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Sae Ma Eul at Jaya One. The BBQ Pork.

Personally I prefer the BBQ chicken.

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I also always add pork kidney. Since it open until 4pm, weekend late brunch ppl also having the chance. Normally ppl use gound pork meat which is hard to it, the special here they use fresh ground pork meat to make pork meatballs.