BAKKWA

Bakkwa, or rougan is a Chinese salty-sweet dried meat product, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien influence. Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, and then kept for later consumption, and was the preferred method at a time when refrigeration was not available. The meat from these celebrations is trimmed of the fat, sliced, marinated and then smoked. After smoking, the meat is cut into small pieces and stored for later. It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded. Bakkwa has become a highly popular gift offered to visitors as well as amongst corporate employees (some during the Chinese New Year). In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute.