Chilli Bak Kwa
Our Chilli Bak Kwa is prepared using whole pork hind leg, fully deboned and tendon-free. All surface fats under the skin, as well as fat webs between muscles, are carefully removed before preparation. The meat is double-sliced prior to grilling, resulting in a tender and even texture.
Chilli is incorporated during preparation to add a gentle heat and savoury depth, enhancing the flavour without overwhelming the meat. The spiciness is balanced and measured, allowing the Bak Kwa to remain juicy, easy to chew, and not greasy.
This is a suitable choice for customers who enjoy a mild kick of heat, while still preferring clean meat taste and consistent quality.
Why You’ll Like This
Made from whole pork hind leg (not minced)
Fully deboned, tendon-free, with visible fats removed
Double-sliced for improved tenderness
Mild chilli heat that enhances, not overpowers
Juicy, even texture across every slice
Balanced flavour without excessive oil
Easy to enjoy across all age groups
Suitable for both everyday consumption and gifting
Suitable For
Customers who enjoy light to moderate spiciness
Families and mixed age groups
Gifting, as it is widely enjoyed across all ages
Product Details
Cut style: Sliced
Meat source: Whole pork hind leg
Preparation: Boneless, tendon-free, double-sliced
Flavour profile: Mildly spicy
Texture: Tender and juicy
Format: Traditional sliced Bak Kwa
