Chinese Pork Jerky or bak kwa (Chinese dialect Hokkien), also known as rougan (Mandarin) is a famous customary and much loved Chinese New Year snack in Malaysia and Singapore. Bak kwa and rougan simply means “dry meat” akin to jerky.

It is smoky, aromatic and savoury and deemed to be the favourite local snack throughout the year in both Malaysia and Singapore. During Chinese New Year celebrations, you will find an extensive line up of people outside many popular bak kwa specialty shops despite the hefty price tag.

The Bak Kwa products available, other unusual meat used are ostrich, sliced pork Bakkwa, chicken Bak Kwa dried meat offered by Bak Kwa specialty shops. Wing Heong fresh BBQ dried meat bacon Bak Kua is the best bacons meat in Malaysia.

Our dried barbecued taste honey flavor bacon offers up a finger-licking good taste from the heart of keeping its traditional handmade method. We infuse the tender of lean bacon meat to create a charcoal grilled in honey sauce perfect balance of sweet.

Traditionally, bak kwa is made of pork hind leg cut, but modern variations include using premium pork belly, chicken, beef, lamb as a main ingredient. Other unusual meat used are duck, turkey, ostrich, emu, fish, prawn, lobster and even crocodile offered by bak kwa specialty shops.

In addition, vegan bak kwa made with soy, tempeh and mushrooms is also available. Other modern ingredients used to flavour the meat are chilli, lemon and pepper, mala (spicy and numbing seasoning made from Sichuan peppercorn and chili pepper), and peri peri sauce.