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!
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Thank you for sharing this delicious recipe for Cantonese Roast Pork! The detailed steps and tips really highlight the intricacies of achieving that perfect crispy skin. I’d love to see more variations or even suggestions on side dishes that pair well with it perhaps some traditional Cantonese accompaniments? Keep up the level devil fantastic work!