623961 Sun May 31 12:32:59 -0700 2009 13 12 Greater Boston Area 0 4730275 i was at Hong Kong Eatery twice this past week and wanted to order the roast pork, the one with the crunchy skin. on the first visit i asked for 'Roast Pork' and was given the stuff without the skin with the sweet glaze. on the second visit i asked for 'BBQ Pork' and got the same thing as on my first try. am i doing something wrong or was it just a mistake on the part of my server? Sun May 31 12:32:59 -0700 2009 12603 ScubaSteve 1 4730324 Roast pork should've been correct, as it's the literal translation of the term in Cantonese (siu juu yook). The one with the sweet glaze is char siu, or what I would consider chinese-style bbq pork. My guess is your 1st server just made a mistake. Just to add: the problem here is that the Cantonese term 'siu' can be used to mean roast or barbecue, but the the words 'siu juu' is understood to be the kind with the crispy skin. Sun May 31 12:53:48 -0700 2009 4730275 13028 kobuta 1 4730377 Roast pork is right. But since the place isn't that big, you could always go to the area and point it out. I know the bbq pork is more popular, so it could have just been a misunderstanding. Sun May 31 13:19:52 -0700 2009 4730275 49650 makonna 1 4730457 I would go with the pointing method. Sun May 31 14:01:21 -0700 2009 4730275 41832 avial 2 4730545 Ditto, I am all about the pointing! Sun May 31 14:41:48 -0700 2009 4730457 10169 StriperGuy 1 4730485 if you specify "crispy pig" that should do the trick-- ask for "center cut" if you want the better stuff (just a bit more expensive) Sun May 31 14:23:10 -0700 2009 4730275 13161 barleywino 2 4730593 ah! now that's the kind of tip i like! Sun May 31 15:03:28 -0700 2009 4730485 12603 ScubaSteve 3 4731114 AWWW i drool from the thought of it but if you wake up early enough and beat the crowd, you can find some of the most delicious roast suckling pig and some of the best parts of the meat. Sun May 31 18:44:40 -0700 2009 4730593 294258 ButtMunch 3 4733475 I was told by a chinese friend to order it as "bbq pork". And every time I have, the waiters always ask "crispy skin?" And I've always gotten what I want. But "crispy pig" would probably work better. Mon Jun 01 14:40:02 -0700 2009 4730593 176388 Grammaton 1 4739813 I had this same confusion. The server told me that BBQ pork was the crispy one, and roast is the shiny sweet one. So far they've been consistent with this, but pointing is a good option. On another note, the roast pork (char siu) at Vinh Sun is great, I liked it better; seemed to be more tender and flavorful. I posted this earlier about wonton noodle soup. Not sure about VS' other roast meat offerings but they look good too. Wed Jun 03 13:43:24 -0700 2009 4730275 25417 Zatan 2 4741847 Char siu (pork tenderloin with red sauce) is called BBQ pork by most cantonese BBQ places. Roast Pork (Fo Yuk) Is the whole pig with crispy skin. Agree on the center cut and it has the right combination of meat and fat. Chinatown cafe (Harrison south of Kneeland) sometimes sells box of the end bits for ~$5. A deal but not as nice as center cut. Thu Jun 04 08:14:34 -0700 2009 4739813 13803 gourmaniac 3 4742359 tried to argue this with the waitress at HKE to no avail.....haven't been to Chinatown Cafe in years, will have to check it out. Thu Jun 04 10:27:46 -0700 2009 4741847 25417 Zatan 1 4741448 Funny-I have same problem here in NYC. This is the difference and I don't know why but the large brown pig w cripsy skin is referred to as roast pig whereas the red bonelss ribs is referred to as roast pork. Both of course are pork, and pig, but try telling that to them-lol!! Thu Jun 04 05:51:19 -0700 2009 4730275 105205 UES Mayor 2 4741994 Probably because the roast pork/pig is just that - it's roasted whole (and can be bought as a whole pig for special occasions). When you order, most places literally hack off a chunck from slab of the pig. BBQ pork is always done in strips - in fact the "char" refers to the fork/spit used to hold the pieces of meat. Thu Jun 04 08:53:45 -0700 2009 4741448 13028 kobuta