What makes a good slab of roast pork? Is it the crunchy skin, the perfectly tender and moist marinated meat? The layer of gelatinous fat underneath that crackly skin? Or even the accompanying piquant, and garlicky chili sauce?
Truth be told, back when I was a small kid, roast pork was never a favourite of mine. Nor even something that I would gladly choose when it came to take away lunch at the chicken rice stall. I’d pick the Char Siew (BBQ marinated pork), the Siew Cheong (Pork/Offals Sausages), and even the roast chicken/duck, in that particular order. Probably more of an adult’s piece of meat, Siew Yoke (that’s roast pork in Cantonese) caters to the matured and possibly, jaded tastebuds more often than not.
On a whole different level, if you will.