Cantonese Roast Pork
- Chef's Tips
- Feb 16
- 1 min read
“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Chef Will Chen of Edmonton's Boa & Hare. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”
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That bánh mì twist is brilliant – it completely reframes how you think about enjoying roast pork! It’s lovely how the recipe honors a family tradition while still being playfully innovative. I especially appreciate hearing how Chef Chen built upon his dad’s original recipe; that personal connection really shines through. It makes me want to try both versions – with rice *and* in a sandwich!
by 67 Clicker