The first two pictures looked like a pretty hand-drawn sketch at first glance!
I had S&S pork in HK last week and was pleasantly surprised at the balance vs what I’ve eaten before (actually it was almost identical to the version I grew up with in Mumbai).
But no chinkiang vinegar in that (nor was it offered at DTF with xlb – they had a beige vinegar that looked like cider or malt vinegar).
(I remarked to my HK friends that the similarity of what we grew up with in Mumbai must be indicative of Hakka origin or popularity, because the short-lived lovely Hakka restaurant in nyc featured the dish served over ice, so the “candied” coating stayed crunchy.)
