Bak kwa is minced pork pressed thin, marinated in sugar, soy, fish sauce and honey, dried and then grilled over charcoal. The drying concentrates everything. A slice of 54g is about 45g of pork and 10g of glaze, and the glaze is mostly sugar. That gives 13g of protein, which is decent, and 17g of sugar, which is a can of soft drink's worth in three slices. At 179 a slice it is fine as a snack and dangerous as a box.
The Chinese New Year queue is where the real damage happens. A 500g box is about 1,650 calories and it does not survive the first evening in most households. Ten slices over an afternoon is 1,790, which is a full day of food for most people trying to lose weight. The slices are thin and sweet and stop feeling like meat after the second one.
The lean cuts change the number a little. Chilli bak kwa is about the same. The minced pork slices are the standard at 179. The sliced whole meat version is slightly leaner, about 160. The bacon bak kwa, made from pork belly, is around 230 a slice because of the fat. The gold coin mini slices are about 60 each, which makes them easier to count and easier to lose count of.