When I think about Chinese BBQ pork, the sorrowful rice from 《The God of Cookery》will unintentionally appear on my mind. A flavourful Chinese BBQ pork should embody a tender texture, shiny red colour and aromatic palate. This comfort food is the No.1 favourite food for Hong Kong people, it can be found at everywhere, including Chinese roast shop and Chinese restaurants. Normally Chinese BBQ pork are made of pork shoulder, seasoned with soya sauce, garlic, malt sugar, fermented red beancurd, five spice powder, and rose distilled wine sauce. The pork is stuck by a large still fork while undergo a roast process. Chinese BBQ pork has a layered flavour, and it is finely matched with red, white or sparkling wine.
Sun Kwai Heung (Chai Wan), Joy Hing Roasted Meat (Wan Chai) and Wing Cheung Restaurant (Happy Valley) are the very popular Chinese BBQ pork shops. Amongst the three shops, Sun Kwai Heung is my most favourite, its BBQ pork has a nice balance of fat and meat during the early lunch at 11am, and it is more succulent and aromatic than the lean BBQ pork. Chinese BBQ pork can only be found in Guangdong province, a gem for Southern Chinese people. The fat Chinese BBQ pork appears in rich fatty aroma and plum palate; the thin one is an admiration of texture. There are lots of people do not know how to choose the Chinese BBQ pork, the rounder, thicker texture is actually tender in palate (even it does not have any fat).