Roast Pork. Crunch Crunch

yum.

OK, i have to say this upfront. I never did really like roast pork (siew bak). In fact, i will always order char siew and almost never siew bak because those served at roast meat stalls here taste either too salty or lardy. A piece full of fats and hardly any trace of lean meat does no justice to our tastebuds.

But look at the gem above. This plate of heavenly siew bak was made by one of my colleague's very skillful mum for a small Christmas lunch. This, i must say is one of the best roast pork i have come across. One pop into the mouth, the sensation of the crunchy skin roasted to a perfect thickness, charred slightly, together with the lean meat juices and with the fatty meat which smooths the texture just hits you. The proportion of the skin, meat and fats is so right. We never felt too overwhelmed by the heaviness of the meat, never even felt the urge to stop taking just one more piece, until the whole plate was wiped clean.

So, when can we have the roast pork cooking lesson?

The lunch show-cased the potential Nigella Feasts in us. There were also other equally salivating dishes. The garlic rice, which according to my colleague was quite simple to make, just fry the garlic and add to cooked rice, was so fragrant. The Japanese versions i tried before cannot even stand in comparison.

Braised chicken wings, very juicy, very tender. The meat slides off the bones. And best of all, it was supposed to be done under 2 hours. Now thats really a domestic goddess in the making.

the whole deal. salads and all.