Search This Blog

8 Nov 2012

Bee Cheng Hiang’s Gourmet Bakkwa, Penang

Penang [檳城] • 8 NOVEMBER 2012
What exactly is the subject of these daydreams? It's the incredibly delicious, greasy, smoky strips of pork - generously smeared in spices and what I guess is honey - that's sold at Bee Cheng Hiang as Gourmet Bakkwa - basically, barbecued bacon.

Bakkwa is sort of like a Chinese style beef jerky, except usually made of pork. To make it you marinate lean minced pork with sugar, salt and other secret herbs, let it set in a thin layer before its smoked and grilled. The end product is a sweet/salty sheet of asado flavored meat. It’s good but I’m not really a fan of it as the lean meat mixture usually toughens up in the cooking process.

In the early 2000’s Bee Cheng Hiang came up with a recipe for “gourmet bakkwa”, using rashers of streaky pork belly instead of minced meat. The end result was so successful that they came up with a spicy gourmet bakkwa variety not long after. There’s a huge difference from the original recipe in terms of texture in that it remains tender and moist even days after they’re grilled. Not that it’ll actually last long after taking a pack home.
And so I snip open the sealed plastic bag and immediately its smoky aroma gives my nostrils a wake-up kick. My mouth instantaneously waters. I pry open the oil-soaked paper to unveil the mound of glistening, caramelized strips. I shudder as I sample a morsel; the fat just oozes with every bite and the flesh just melts in the mouth. An intense pork flavor fills my palate with hints of five spice and fish sauce.


Template developed by Confluent Forms LLC; more resources at BlogXpertise