Two types of bak kwa exist in Singapore, namely the minced pork and sliced pork versions.
The minced pork version is prepared by shaping the minced meat into slices before grilling them, making them fattier than the sliced prok version. The sliced version is usually leaner and tougher as it is prepared by slicing off blocks of meat.
In time, many variations of bak kwa have surfaced, such as a chilli pork variant catering to spicy food lovers and chicken or beef versions as an alternative to those unable to consume pork. Other varieties exist such as those being prepared with duck, ostrich, prawn, lobster and even crocodile meat. Others include those made from premium pork belly, bak kwa containing ginseng and a version where pineapple chunks are combined witht he meat during production.
A major concern to health pertains to its preparation method, where the grilling of the meat over a charcoal fibre may trigger formation of carcinogens in the meat.
Additionally, the Chinese consider it a 'heaty' food which may cause ulcers, coughs and sore throats in excessive amounts.
Sales of bak kwa in SIngapore were also affected during the Nipah virus outbreak in 1999, which had Singapore banning live pig imports from Malaysia and Indonesia.
Guay, Ee Ling. (2010). Bak Kwa. National Library Board
http://infopedia.nl.sg/articles/SIP_1746_2010-12-30.html
Joshua Chee
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