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"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 -
http://farm1.static.flickr.com/146/331347998_b3e9bbc84b_o.jpg

Wing Hing Restaurant
2550 San Bruno Ave
San Francisco, CA 94134
(415) 468-5309

Earlier posts on Wing Hing -
http://www.chowhound.com/topics/show/33173
http://www.chowhound.com/topics/show/33081
http://www.chowhound.com/topics/show/30219

Previous post on the best part of the roast pig -
http://www.chowhound.com/topics/show/...

  1. g
    gordon wing Dec 24, 2006 11:58 AM

    Yikes! great looking skin - and the meat looks like it's at least half fat - pretty rich stuff .... not sure I can handle that anymore :~ (

    1 Reply
    1. re: gordon wing
      Melanie Wong Dec 25, 2006 05:06 AM

      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?
      http://www.chowhound.com/topics/show/...

    2. Gary Soup Dec 25, 2006 05:16 AM

      Are they related to the Clement St. Wing Hing (which I think specializes in seafood)?

      1 Reply
      1. re: Gary Soup
        Melanie Wong Dec 25, 2006 05:21 AM

        Wing Hing on Clement is my favorite seafood supplier in that area. It also has a (raw) meat counter.

        I don't know if the businesses are related. Wing Hing on San Bruno is a take-out counter with the standards and a few tables for restaurant service.

      2. c
        CYL Dec 25, 2006 08:45 PM

        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.

        1. pilinut Aug 3, 2007 04:25 PM

          That is one handsome hunk o' pork!

          1 Reply
          1. re: pilinut
            Melanie Wong Aug 3, 2007 04:27 PM

            You're a married woman!

            Link:

            -----
            Wing Hing Restaurant
            2550 San Bruno Ave, San Francisco, CA 94134

          2. vincentlo Aug 9, 2007 01:55 AM

            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? ;-)

            Vincent

            2 Replies
            1. re: vincentlo
              l
              Louise Aug 9, 2007 11:46 AM

              The roast pork skin I have had, when I have felt like indulging, has not been chewy but has been crisp and yummy and very edible.

              Of course, suckling pig skin is also delectable.

              1. re: vincentlo
                Melanie Wong Aug 9, 2007 11:28 PM

                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.

              2. PeterL Aug 9, 2007 02:17 PM

                Looks more like 3/4 Fei and 1/4 So to me.

                1 Reply
                1. re: PeterL
                  Melanie Wong Aug 9, 2007 11:26 PM

                  Pls see my reply to gordon wing above.

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