Pork

Dongpo Bacon

东坡肉

A richer, slower piece. We take pork belly, keep the layers of fat, and bake until the edges lacquer and the centre stays almost spoon-soft. Best torn by hand and eaten warm, or packed as a heavier gift.

Belly cut
Marbled and sticky
Eat warm if you can

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Quantity

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Also on the counter

Pork

Pork Bakkwa

猪肉干

The house sheet. Minced pork, overnight marinade, baked until the glaze sets into lacquer.

Pork

Sliced Bakkwa

切片肉干

Whole-muscle slices. More grain, less mince — for people who want to chew the meat.

Pork

Gold Coin Bakkwa

金钱肉干

Bite-size discs. Easy to share, easy to gift, easy to finish at the table.