HOME > Chowhound > General Topics >

Discussion

Crispy Chinese roast pork

Hi. I ordered some crispy Chinese roast pork in Chinatown a few days ago for DH. This is the pork with the crispy skin as opposed to the BBQ one. The guy asked me lean or fatty. Nobody has asked me that before so I just said fatty. I got pork that was about 50 - 60% fat -- didn't look that appetizing and DH didn't really like it. What are you supposed to do with it? Do people really munch on chunks of fat or do you put it in other food where the fat kind of melts into the dish -- though I'm not sure how much of this fat will melt.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Personally I feel that the lean is better, since even it will have a layer or two of fat in it. In my family's (and my) opinion the really fatty pieces are not the good pieces.

    1. Yeah, you eat the fat. Of course, you generally only eat 1 or 2 pieces of that.

      You can also take the leftovers and use that to stir fry with snap peas or some other vegetable. It'll tend to melt down a bit and flavor everything nicely.

      Personally I ask for the ribs. There's more bone than some people like but the flavor is much better.

      1. You eat the fat with the crispy skin, that's what it's there for.

        1. By all means, eat the fat, but it's better when it's still a bit warm.

          1 Reply
          1. re: ricepad

            You obviously don't eat a pound of the stuff, but you eat it for the contrast in texture as well as the flavor of the burnt skin. This is similar to chicharrones in latin cooking and cracklin's in southern cooking.

          2. Thanks for your responses. I cut a lot of the fat out (but definitely not the crispy part) and made fried rice with it for DH's lunch this morning. Luckily since there was so much fat on it, I didn't have to add any extra oil. I think I'll buy lean next time.