"Boon Fei So" Roast Pig @ Wing Hing
- Melanie Wong Dec 24, 2006 02:07 AM
After shopping at the Alemany farmers market today, I headed over to Portola's developing "Chinatown" along San Bruno Avenue. I window-shopped the length of the commercial district, eying the hanging meats at three deli counters. The roast pig at Wing Hing was the most beautiful, and the counter man pointed to a section that was my platonic ideal of boon fei so with fine-grained, bubbly crisped skin and succulent meat striated with fat.
Here's the photo of the two-pound hunk I purchased. And, it tastes as good as it looks.
Image of crackly roast pork belly -
Wing Hing Restaurant
2550 San Bruno Ave
San Francisco, CA 94134
Previous post on the best part of the roast pig -
re: gordon wing
There's little fat under the skin on this one, so it's less than half fat. The upper layer meat is creamy colored. Half fat is the whole point, "boon fei so" means half fat, half lean, the right proportions for this little indulgence. My mom was happy with this piece.
P.S. Any advice here?
We ask for "shui yim" and "boon fei sow" in respect to getting the tastiest part of the rib section of the roast pig and the tastiest pieces of char sieu (w/char edges) repectively.
Without sounding too picky, I think most regular roasted pig (Chinese style) always has tough chewy (and often inedible) skin compared to a suckling pig. Hey Melanie, is that true in your opinion? Why don't you tell us what wine(s) you paired with this roasted pig from Wing Hing? ;-)
Poorly roasted examples will have tough and often inedible skin, and even parts of a well-turned pig will have some bad patches. Suckling pig is a delicacy around here and only made by the most experienced hands, which may explain part of the reason it's more consistent. That's why it's so important to inspect the hanging specimen and point to the part you want.