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Bakkwa (rou gan): photo of the dish
Illustrative photo: Alpha — CC BY-SA 2.0, Wikimedia Commons
Appetizers & nibbles

Bakkwa (rou gan)

Thin slices of pork marinated, sweetened and dried, then grilled over charcoal for a supple, caramelised texture. It is traditionally offered at Chinese New Year and during festivals, and eaten as a snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut the pork into thin slices about 2 mm thick, following the direction of the fibres, then remove any visible fat.
  2. Mix the soy sauce, oyster sauce, rice wine, sugar, salt, five-spice, pepper and malt syrup in a bowl.
  3. Add the meat, mix well and marinate in the fridge for at least 4 hours, ideally overnight.
  4. Lay the slices on a rack set over a baking sheet lined with baking paper, spacing them slightly apart.
  5. Bake at 120 °C for 20 minutes, then turn each slice over and continue for 10 to 15 minutes until dry, glossy and lightly caramelised at the edges.
  6. Let cool completely before storing in an airtight box.

Variations and tips

On the barbecue. Grill the slices for 2 to 3 minutes on each side over a very hot grill, watching the sugar, which caramelises quickly.

With what you can find here. Malt syrup can be replaced with honey without changing the flavour much.

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Original Ecomely recipe.