When it comes to meat, personally, nothing comes close in simplicity than the chinese Roast Pig. This is not the char siew or BBQ’d “roast pig” I am referring to here. Char Siew is char siew. I am referring to what is known as “siew yoke” in Cantonese.
There are minimal marinate involved in making this.
A lot of my chinese friends had always raved about the best Roast Pork in Richmond. Albert thinks that the best is from the small Master BBQ restaurant in the Real Canadian Superstore. However, a lot of people believes the Meat and BBQ shop in Parker Place is the best.
This Meat & BBQ shop in Parker Place is almost always busy with a line of of people queuing right out to the walkway. Even Andy from Portland, Oregon made a beeline for this place when he came over to Vancouver for a vacation a few months ago. This shop is that famous for people who likes roast pork.
The best thing about this roast pork that they are roasted to perfection in every instance. Unlike other place, where it’s sometimes a hit or miss depending on which pig or which cut you are given, the roast pork here are uniformly good. The best thing to me is that when we asked for leaner meat, we don’t get a thick soggy layer of pork fat.
Also, what is important is on the underside. Many roast pork either overcook the underside or over season it so much that it’s hard and salty. Not so for this place.
They do sell other meat too. Their soya chicken is quite popular too. The other popular item is the char siew — the BBQ pork which is more acceptable for Canadians. Char Siew is made with lean meat.
We buy the roast pork by weight. We normally order 1 lb and bring it home as a dish to go with rice. The butcher will try to cut the meat according to the part you want. It costs about $7 per pound.
Tell me now … where is your favourite place for the chinese style roast pork?