What makes Bak Kwa different from jerky or meat bars is the cooking method that results in a more tender, juicier protein-rich snack. Native jerky was traditionally air-dried over days. Modern jerky speeds up its drying process with a commercial dehydrator or smokehouse where the temperature is often warm and humid. Air circulation is also increased to speed up its drying process.
In Southeast Asia, Singapore and Malaysia namely, Bak Kwa is a popular street snack. It is still grilled or roasted over charcoal. The cooking process is much quicker (as it's not dehydrated over days), resulting in softer texture and bolder flavors.
Elevating from traditional Bak Kwa crafting, Little Red Doth has made this century old protein-rich snack healthier and portable. All their Bak Kwa are gluten free, without added hormones and antibiotics. Compare Bak Kwa to traditional jerky and meat bars, you'll find these meat snacks have lower sodium as no nitrites and nitrates are added. Pork Bak Kwa is made from Hampshire hogs fed on a 100% vegetarian diet and sustainably raised on family farms.
Eat Bak Kwa straight out of the packet or add some to a salad, on pizza, in a sandwich, or even sprinkle over deviled eggs.
Made in California
Pork Bak Kwa by Little Red Dot KitchenServing Size 28g Total Servings 3
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 0g
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