Your Next Perfect Porchetta Sandwich is from Chinatown

I guess I am currently in the middle of what one would call, a blogger limbo.

We have “officially” moved out of Beijing, so to speak.  But in the next 3 weeks when our apartment is under renovation, we are going to be staying in a hotel where the closest thing to a cooking vessel is the bathroom sink with hot tap water (hotel sous vide?).  How do I create something delicious when the mere act of making fruit smoothies posts challenges?  Then I realised, the answer lies just around every corner in this city.

Cantonese-style roast pork.  Something as abundant in Hong Kong as Starbucks are in New York.  This awesome thing, is everywhere.  Even if you didn’t live here, chances are you’ve seen it in your nearest Chinatown, a staple in Cantonese cuisines.

Typically served with rice, which I’ve always had my doubt on.  I mean, it is a great piece of roast pork, with salty yet juicy flesh and gloriously blistered skins.  But on its own, and paired with yellow mustard, in my opinion, it just isn’t the most flattering companion for steamed rice.   It is however, the most perfect yet most under-utilized sandwich candidate, practically an half-way porchetta sandwich.