[Video] Complex process of Chinese-style whole roasted pig and duck

from Eater:

Toronto’s East Court BBQ owner Jack Tsoi has been perfecting the complex process of Chinese-style whole roasted pig for 30 years. From butchering to boiling to roasting to salting to roasting again, he makes some of the crispiest, juiciest barbecued pig in the area.

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“Food is a pretty good prism through which to view humanity.”

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