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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Wow, this Cantonese roast pork recipe looks incredible! The tips on achieving that perfect crispy skin are so helpful. henry stickmin Can’t wait to try it out for my next family dinner—thanks for sharing!
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I like to eat it with bread.
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I loved your detailed breakdown of Cantonese roast pork! The tips on achieving that perfect crispy skin are invaluable. ragdoll playground As someone who’s experimented a lot, I’d recommend marinating overnight for deeper flavor. Great read!