History of Bak Kwa

Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, the preferred method prior to refrigeration, and then kept for later consumption. 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.

Why can't ba kwa be grilled, steamed or baked?

hahahahah.

Geraldine