We Tried Hong Kong’s Last Remaining Whole-Roasted Underground Hog Street Eats Bon Appétit
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Date: 2024-01-11
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Comments and reviews: 19
Case16710
I went with my aunt to pick up the roast pork once when I was in HK for Chinese New Year. We got there as it was coming off the van and it was still steaming when they brought it out. When the chef started chopping it up, the skin SHATTERED like glass. Little shards flew off everywhere. It was amazing.
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I went with my aunt to pick up the roast pork once when I was in HK for Chinese New Year. We got there as it was coming off the van and it was still steaming when they brought it out. When the chef started chopping it up, the skin SHATTERED like glass. Little shards flew off everywhere. It was amazing.
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Sahelanthropuz
Pallets are not for smoking as others have said, I don't know about Hong Kong's treatment process, but I do know for the longest time in the States we used both Arsenic and Methyl Bromide for treatment on them, just recently in the past few years have we been moving over to heat treated pallets.
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Pallets are not for smoking as others have said, I don't know about Hong Kong's treatment process, but I do know for the longest time in the States we used both Arsenic and Methyl Bromide for treatment on them, just recently in the past few years have we been moving over to heat treated pallets.
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travisnorman
I'm becoming a big fan of Chef Lucas. The places he goes and the meals he displays are unique and interesting, and I appreciate his succinct approach to the history of the dish. No long drawn out monologues, just a lot of respect for the food. That's how it's done.
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I'm becoming a big fan of Chef Lucas. The places he goes and the meals he displays are unique and interesting, and I appreciate his succinct approach to the history of the dish. No long drawn out monologues, just a lot of respect for the food. That's how it's done.
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ianhooper4273
This is incredible to witness but ultimately depressing for the chef and other workers. Breathing in that amount of smoke every single day has to do insurmountable damage to one's body. Also, the pallets that are being burnt are likely treated with chemicals.
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This is incredible to witness but ultimately depressing for the chef and other workers. Breathing in that amount of smoke every single day has to do insurmountable damage to one's body. Also, the pallets that are being burnt are likely treated with chemicals.
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peterchan4332
A Tik tok video would not do this justice in my view so I therefore appreciate how this video content captures the traditions of historical cooking. Great to see this distinct method and be even better to visit and experience the flavours first hand.
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A Tik tok video would not do this justice in my view so I therefore appreciate how this video content captures the traditions of historical cooking. Great to see this distinct method and be even better to visit and experience the flavours first hand.
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tonyk1234
i grew up on this. weddings and parties all my life. skin is so addictive. the only bbq item i pick over this is the peking duck. never tried with the mustard but always with hoisin and sriracha. but lucas def deserves a network tv show.
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i grew up on this. weddings and parties all my life. skin is so addictive. the only bbq item i pick over this is the peking duck. never tried with the mustard but always with hoisin and sriracha. but lucas def deserves a network tv show.
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proudasiangirl576
I LOVE watching Lucas host. He is so knowledgeable and explains every step of the way with how foods are cooked, what they should be paired with, history of the foods, the culture, etc. Please have him host all Asian foods show.
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I LOVE watching Lucas host. He is so knowledgeable and explains every step of the way with how foods are cooked, what they should be paired with, history of the foods, the culture, etc. Please have him host all Asian foods show.
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McShag420
Yes! Not only is Lucas one of the most entertaining chefs in the new BA, but this type of video is also more of what you guys should do. It's fun to see different places, people and how they do food in their own restaurants.
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Yes! Not only is Lucas one of the most entertaining chefs in the new BA, but this type of video is also more of what you guys should do. It's fun to see different places, people and how they do food in their own restaurants.
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jmassy86
Using wood pallets? Nails and all? And aren’t some wood pallets with treated lumber full of chemicals? I love smoked meat but stick to branches I can harvest and store to age to dry a bit. Not sure if I would eat this.
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Using wood pallets? Nails and all? And aren’t some wood pallets with treated lumber full of chemicals? I love smoked meat but stick to branches I can harvest and store to age to dry a bit. Not sure if I would eat this.
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LostAndHangry
I love the in depth explanation.
Lucas has done his homework and is passionate about process and technique and information. Makes me appreciate it so much more.
Great video. Much respect.
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I love the in depth explanation.
Lucas has done his homework and is passionate about process and technique and information. Makes me appreciate it so much more.
Great video. Much respect.
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fistray2023
Saw this video and headed straight there to try. Very interesting smoke flavour not seen in normal roast pork, and reasonable pricing, 4USD for pork with rice. Ask for Siu Yok Fan.
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Saw this video and headed straight there to try. Very interesting smoke flavour not seen in normal roast pork, and reasonable pricing, 4USD for pork with rice. Ask for Siu Yok Fan.
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davidwan1715
The timber pallet thrown into the fire pits are usually (chemically) treated timber and should not be used as BBQ fuel. The chemicals used to treat timber are poisonous!
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The timber pallet thrown into the fire pits are usually (chemically) treated timber and should not be used as BBQ fuel. The chemicals used to treat timber are poisonous!
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xsision5513
the reason this is a dying art is because a regular whole roasted pig is just so much better and chefs usually has better control with heat due to improvements in ovens
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the reason this is a dying art is because a regular whole roasted pig is just so much better and chefs usually has better control with heat due to improvements in ovens
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liquel1603
Looks terrible and dry. The pigs are rushly cooked. But then again each country has their own style for roasting pig. This hongkong style look more of fried one.
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Looks terrible and dry. The pigs are rushly cooked. But then again each country has their own style for roasting pig. This hongkong style look more of fried one.
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LucavanGrinsven
love the production. everything is on point. snappy, high density of information, no music, great shots and lighting. i wish more food content was like this.
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love the production. everything is on point. snappy, high density of information, no music, great shots and lighting. i wish more food content was like this.
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mamdouh5069
Pork is Haram, but they do this with lamb, goats, and some times camel or cows in the middle east. this method of cooking is just absolutly amazing. Not hog tho
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Pork is Haram, but they do this with lamb, goats, and some times camel or cows in the middle east. this method of cooking is just absolutly amazing. Not hog tho
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chm0225
Just a minor correction. The pigs were 38 gun / catty (a Chinese unit of mass, not KG, which roughly translate at 22 kg.
Anyway, a superb video Lucas as always
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Just a minor correction. The pigs were 38 gun / catty (a Chinese unit of mass, not KG, which roughly translate at 22 kg.
Anyway, a superb video Lucas as always
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SilkyNoah
Hong Kong needs to stop denying licenses for all the cool stuff!
First it’s the dude with kerosine stir fry and now it’s the pig roasters…. come on!
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Hong Kong needs to stop denying licenses for all the cool stuff!
First it’s the dude with kerosine stir fry and now it’s the pig roasters…. come on!
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keithyuen2005
Big thanks to Lucas for showing authentic Hong Kong cooking technique to the world. Just look at how passionate Lucas is when he sees the roasted pig
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Big thanks to Lucas for showing authentic Hong Kong cooking technique to the world. Just look at how passionate Lucas is when he sees the roasted pig
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