10 minutes ago, Tropicalsenior said:
I have a recipe for something that claims to be Chinese dried meat called Bak Kwa. This is made with pork and I wonder how authentic it is.
Bakkwa is Hokein for the Mandarin "肉干 (ròu gān)“ which just means "dried meat", although non-specific meat in China (and much of east Asia) just means "pork".
Although Hokein originated in Fujian province, China and is still spoken there, it is now mainly spoken in the Philippines, Singapore, Indonesia etc as well as Taiwan.
It is "authentic", but usually sweeter than what I call jerky. Also usually smoked.
Would be interested in seeing the recipe.