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Suckling Roast Pork and Vegetables Rice Plate

posted Apr 8, 2012, 4:06 PM by Amy Lee
We are featuring one of our Rice Plates this week.  The roast pork process is a complex one to get the skin crisp and the meat flavorful.  The marinade mix  of five-spice powder, minced garlic, minced shallots, sugar, Nan Ru (Red fermented bean curd), bean sauce, and fine salt is rubbed all over the meat side.  Pour boiling water on the skin then brush the skin seasoning on the skin evenly.  The skin needs to be cool and ventilated for the proper time before it is roasted.  After roasting the pork, we cut into pieces and stir fry with carrots, cucumber, cabbage, mushrooms, & broccoli in a brown sauce.  All ingredients are served over white or brown rice.

Found under: HK Style Menu>> HK Style Plate Rice (Over Rice)>> Suckling Roast Pork and Vegetables over Rice