Bak Kwa in Singapore 2025
Mouth-watering thin meat slices endure time-consuming cooking process.
Best time: late January–mid-February
Chinese New Year is incomplete without Bak Kwa, also called Chinese pork jerky. Minced porked mixed with rice wine, soy sauce, fish sauce, oil, pepper, other flavory spices, and sugar is cooled in the fridge, at first, then pork layers flattened over the sheets of paper are baked in the oven and finally cut into smaller slices pork is grilled until ready.
The delicacy might be found in Singapore year-round, but its season falls on the Lunar New Year celebration from late January to early February. You can also buy wrapped Bak Kwa slices and bring them home as delicious souvenirs.
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Authors: Olha Savych
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