Some things get better with time. The first time I had SuperNature's bak kwa, I found the slices of pork a little tough.
This year's batch is great. Soft enough, moist and not too sweet.
It is primo bak kwa too, made with Linley Valley Free Range Pork from Western Australia.
These happy hogs have range access, bed down in straw-lined shelters and are raised without antibiotics and artificial growth hormones.
The bak kwa is made for SuperNature by Kim Joo Guan using chilled pork rather than frozen, and is grilled without oil.
Despite that, there is more than enough fat in the pork to yield a luscious bite.
My all-time favourite bak kwa is from Kim Hock Seng in Keong Saik Road. Its honey bacon version is the nonpareil of bak kwa. But the store is not taking any more orders until after Chinese New Year.
Thank goodness for SuperNature's then.
Bak Kwa, $48 for 500g and $88 for 1kg from SuperNature. Order at B1-05/09 Forum the Shopping Mall or from www.supernature.com.sg for collection from Wednesday to Saturday this week
This article was first published on Feb 8, 2015.
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