Calories in Bak Kwa (Chinese BBQ Pork)

Posted on | January 19, 2012 | No Comments

Calories in 1 sheet Bak Kwa – 45g

• Energy: 176 calories
• Protein: 12 g
• Carbs: 18 g
• Fat: 6 g

Does that suprise you?  That BBQ pork contains more carbohydrates than protein?  That’s because it’s loaded with sugar during cooking!

From Wikipedia:

Bak Kwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, 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.

In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gn’, Anglicised version long yok, while in China and Taiwan the product is more commonly known as rougan. Commercially available versions are sometimes labeled as “barbecued pork,” “dried pork,” or “pork jerky.” Bakkwa is particularly popular as a snack in Macau, Malaysia, Singapore, Taiwan and the Philippines. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.

Bak Kwa – Chinese Barbecued Pork – Recipe (Makes 8 pieces)

• 300gr pork mince
• 90gr caster sugar
• 1/2 tablespoon fish sauce
• 1/2 tablespoon oyster sauce
• Pinch of bicarb of soda
• 1/2 ts light soy
• 1 tablespoon rice wine

Method

1. Mix all the ingredients and leave in the fridge overnight.
2. Cut a sheet of greaseproof paper to fit in a standard (35cm-ish wide) baking tray then place the pork on top, patting out well with your hands.  Lay a sheet of clingfilm on top then roll the pork out with a rolling pin until it is maybe 5mm thick, at which point it should pretty much cover the paper.
3. Slide the paper onto the baking tray and dry the pork in an 80C fan-oven for 45 minutes.
4. Remove, cut the pork into 8 and then place on the rack of a grill pan, so air can circulate around it for the final cooking.
5. Turn the oven up to 200C and cook the pork for 10 – 12 minutes, turning once, until is reddish-brown and starting to char around the edges.
6. Leave to cool for a few minutes then demolish in its entirety in 5 minutes flat.

 

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