Preserved barbecued meat, done in old traditional Hokkien style that you can call either bakkwa or mapa, is a Chinatown mainstay in Asian countries. It is said that bakkwa-making started as a way to preserve leftover meats from feasts and banquets. Sugar and salt are the main preservatives, but secret spices are added before the smoking process. The texture is similar to that of meat jerky. In the photo is chili pork bakkwa from Bee Cheng Hiang in Singapore. In the Philippines, it is better known as mapa, which can be found easily in Ongpin Chinese delicatessen shops like Bee Tin. There is also a Bee Cheng Hiang branch in Robinsons Place in Ermita.
A tasty snack, bakkwa or mapa is eaten as it is.