香港唯一僅存的地爐燒全豬！勇闖節目史上最熱房間？脆皮叉燒好吃秘訣大公開｜科普長知識｜GQ Taiwan

it is 4 in the morning and we are at Red seasons in lday on the outskirts of Hong Kong this is the only underground whole roasted Wood Fired Pig left in Hong Kong okay so every morning the chef here start the fire at around 4:00 or 4:30 all three pits start with cardboard which is a kindling and then a bunch of 2x4s and then increasing sizes of fruit wood the chefs here prefer apple wood and a little bit of L she gives it a little bit of fruity smoke very much echoing some of the barbecue Traditions that you'll find in the US and other places but this is a pure Cades technique that dates back to 3,000 years ago Western Xiao Dynasty it's smoking up our eyes are starting to water but Chef is totally unfazed this is what happens every single day 7 days a week and they're building very very high heat because heat needs to sustain stay over the course of wait come look at the fire looks like a oh my God my eyes are watering I'm obviously on my knees to avoid the smoke that's at the top of the ceiling what the dude Chef is like slowly increasing sizes of wood into the fire pits he says they burn up to 600° C look at this that's how hot it is here he's going to bring that temperature down to his sustaining around 300° C before the pigs go in they're still roasting in these underground pits those underground pits you don't get anymore the reason you don't get them is that the government isn't giving out licenses like that anymore Chef started to the other side he says he's going to start cutting the pig here's the buery room Two Chefs 50 pigs a day during during the celebration season chinesee New Year so on and so forth we're looking at at least 100 a day this is a local Hong Kong Pig it was butchered a couple of days ago after it was hung and it comes in whole bone on and everything the first thing to do is to clean it up and get it ready go into the shoulder cut crisscrosses to open up that flesh so that it Cooks evenly and they trim off all of the excess meat that might be a little bit too thick for the roasting process because the entire pig is roasted at one time we need to ensure even cooking the belly is roasted bone on the legs are kept on as well as the head the head is important part of the process because it's part of the ceremony this is a pretty long history of roasting pork in southern China and presenting it at special occasions it's important to Chinese people I think the best way to describe this process is the salt cure so the Cure is salt and sand Ginger sagong iconic Southern Chinese seasoning going to draw out any of that excess moisture to give us a nice meaty texture it's a generous amount but it's a huge pain the chefs together are flipping the pigs over the next one to get rid of the excess salt onto the next Pig onto the next that is very cool he's sticking a bamboo stick into the tail end of the pig to give it a little bit of structure so that it hangs and doesn't collapse on itself when it's roasted Chef is going through a process we call s p he's lathering the outside of the pig with mto's water M to is a staple sugar for Cantonese barbecue it's going to caramelize very gently it's very very diluted here in the middle this is boneless pork they're roasted on top of a net this is the pork that they're cutting up for rice and for noodles the second type is the one with their heads dipped inside of a metal bucket to protect it from burning this step is called Bo Chef is dehydrating the pig in a relatively lower temperature oven so that that skin can tighten up they're not getting these pigs well cooked they're just starting to dehydrate that skin a little bit naturally over smoke over fire the cavity is facing outward because he's just trying to toast that skin he's not trying to cook the inside at all just about 5 minutes s 38 kilg that's 84 lb and they're going to go for 50 today this skin is just warm to the touch they're just toasting it for the Next Step Chef is pricking holes into the side of the pig this is the primary tool they use smaller holes a little bit more shallow here's the second one longer the length and the depth at which they are pricking the pork is really important because they need to make sure that the fat is being rendered and Fat's going to leak out but they don't want juiciness of that pork to come out so this first step is going to create smaller holes for some of those gelatin Pockets to form here's the next step slightly longer he's poking into the fat because he wants the fat to render out to the outside of the skin you know when you make cheat your own trying to get a pig skin to puff up and you're frying it the frying part is the lard coming out of the fat of the pig so this is really quite technical that final roast begins these pigs are going to go in between an hour and an hour and a half evenly spaced out with the back facing the center of the oven I would like to emphasize that the Two Chefs have not said a single word to each other just on autopilot as the pigs go in the room begins to smoke up once again chef says the first 30 minutes or so are about setting the skin of the pig slightly higher temperature the ideal skin in Cantonese pork is called Sesame skin Kap heat is going to cause fat to render that fat as it renders out through those little holes it's going to fry the skin basically on the the Outside Inside Out as it dribbles out as that's happening the gelatin that is formed by collagen melting is going to trap any moisture that comes out of that skin to make little bubbles that bubble when it hardens at the right time at the right speed is going to be crispy the second step is 30 minutes of a more of a bake to continue rendering that fat to get some of the grease out but more importantly to cook the pig itself it is a lot less warm than there was when we first started but Chef is staying in this room and he hasn't left for 30 minutes he's going to be here until this pork is done every day of the week when we got here first thing in the morning chef was feeding the oven kindling not oh pork's coming out here we go so it's been about an hour an hour and a half oh yeah who see what I see look how consistent that skin is oh my God way clear because there is oil splashing everywhere all that fat that's rendered out is in the bottom of these bowls come with me here is a pig they're just brushing off little bits of burnt pieces it's inevitable because of the inconsistency of the skin the good news is that this skin is quite thin there's still going to be crisp underneath can you give me the light you see how thin this skin is that's a light shining through I mean it's a little bit like a rice krispy EAS right every bubble is where fat leaked out and water punched out and gelatin encapsulated it and as it roasted and hardened that's what makes it crispy these pigs are going to get transported by truck to various locations including the restaurant they have 100 ft away the pork has made its way into the kitchen okay so did you hear that crisp listen to the sound you hear that crisp you hear that crunch this is the front of the restaurant all of the different types of barbecue Meats whether it's charu poach chicken the roast pork or duck and Goose hanging out front this is what we do as Hong Kong people we walk down the street we look at these front displays and we look at what was good today whether they had roasted it well whether it looks Juicy and Delicious Sam down with the same Cleaver oh so good so good so good so good so good chef and I were discussing this here is our favorite cut this was roasted a little while ago but you can smell that smokiness you see how juicy it is you see that layer of fat some of it's rendered off that's why I starting to separate which is actually a good thing there's no hard layer underneath it's very nice and thin that Lard has rendered out it's nice and pure it's nice and silky smooth and that shoulder is so flavorful deliberate hard Cuts 1 2 3 4 5 6 boom gorgeous there you go three ribs for you this is the rast pork shut up less talking more eating it's just like that first piece of Chef anabe so Crispy Crunchy even when it gets to room temperature it gets a little bit more flavor this feels like how roast pork must have been a long time ago other places you'll still get crispy skin you'll still get nice succulent tender pork but you're not going to get that apple wood smoke here's a move mustard some people call it Chinese mustard it's mustard seeds ground activated for its spiciness in cold water this is going to cut through the richness and the fattiness of that pork here's another cut on your right I have your belly here is that leg it's going to be more intense in pork flavor technically this is going to be juicier Some people prefer this cut to the belly good barbecue is flavorful and it's representative of what that animal and what that meat tastes like in the first place and if it's pork it's got to be meaty it's got to be juicy it's got to be fleshy there's something special and sacrificial about eating the entire hog here in Hong Kong when it's cooked like a whole hul like this people usually order the pig for to go to Temple to pay respects to their Elders to pay respect to those who have passed away they order this for the opening of a business or for a wedding it's a very very special thing and of the roast porks that you can get in Hong Kong there are none like this one left cooking in that oven those chefs are just doing such an incredibly good job it is hard hard hard work it's one of the hottest room that we've ever shot in but their hard work pays off because you can taste it and I get to show it to you this is part of the pride of Hong Kong byebye

Channel: GQ Taiwan

Views: 119,145

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Id: rv_5UILWE_k

Length: 11min 45sec (705 seconds)

Published: Wed Feb 07 2024