Mid-week Roast Pork CravingsFebruary 9, 2010 | 8,247 views
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.
Some prefer their Siew Yoke with equal proportions of lean meat, and fat. Or ‘Bun Fei Sau’, if you’re having trouble communicating your wish to the burly butcher, or sometimes grumpy auntie hacking away like nobody’s business. If you’re not sure which part of the pig suits your taste, don’t ask for any particular part. Let him or her work his magic and ask for the BEST cut.
But of course, the premium cuts, such as pork belly, will cost you more. But since you’re not indulging often in this most sinfully fragrant (thanks to the 5 spice powder), chunky and crunchy treat, why not opt for the BEST?
Many would commonly ask to have a small portion of roast pork chopped up and served on a piece of translucent plastic sheet, lined with a piece of crumpled, old newspaper, and only toothpicks given as cutlery. And not forgetting a squeeze or two of the almost compulsory garlic chili sauce on the side. Others swear by a side serving of white rice, or oil rice (yes, downgraded to be the SIDE dish now …) to go along with their meats.
But no doubt almost everyone who digs into their Siew Yoke would attest to the fact that the CRISPIER the skin, the better. Do you know that the skin was repeatedly stabbed/poked with a sharp knife, or any other apparatus that your sadistic mind can think of (ice pick may work, but don’t quote me!), to ensure that the skin stays crispy, as that horrific stunt of homicidal intent actually releases the soft, greasy layers of fat/oil underneath. Really?
Definiitely NOT a poor man’s rations, for a serving of roast pork may cost anything from RM5 to RM20 (or more, and I’m only referring to the casual peddlers, traders and hawkers, not your Canton-i etc), depending on your choice of cuts. And nothing beats sucking on the bones/ribs after a good, solid feast to satiate that incessant carnivorous cravings.
So, how do YOU like your Siew Yoke? Or … mind to tell where you have your fix?
Roast Pork (Siew Yoke) @ WONG FEE KEE RESTAURANT (Read my previous post HERE for the take on the fantastic Zhu Chap Chuk/Pig’s Offals Porridge, and Popiah) @ Lorong Bercham 5/Jalan Bercham in Ipoh. Adjacent to Ngan Woh Coffee Shop which sells fanstastic fish head with bitter gourd, homemade fishballs and stuffed fish paste, as well as Sar Kok Liew (stuffed turnip/yambean). Here’s a GOOGLE MAP to WONG FEE KEE in Bercham of Ipoh.
Opens daily from about 12pm onwards. Her son operates another roast pork stall in Ipoh Garden East, at Kedai Kopi Taman Timur Baru, a corner coffee shop with an array of hawker food, on Jalan Perajurit. The son opens from about 1pm onwards.