Why does Foshan Roast House prepare its crispy roast pork differently?

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Foshan Roast House Prepares Crispy Roast Pork Unconventionally Due to a Customer's Fat Preference

Foshan Roast House deviates from the typical preparation of siew yoke for its Crispy Roast Pork by ensuring an all-round crunchy exterior rather than just a top crackling. This distinctive approach stems from a past incident where a customer expressed dissatisfaction with goose served without sufficient fat. Consequently, the restaurant adopted a policy of retaining the excess fat beneath the skin unless diners specifically request its removal, a practice that enhances the flavour profile of the dish.
Retention of Fat for Enhanced Flavor

The restaurant's decision to leave the fat layer intact on the crispy roast pork is rooted in the culinary principle that fat contributes significantly to flavour. The creamy fat, situated beneath the crispy skin, is described as melting on the tongue, offering a rich and buttery sensation. This contrasts with traditional siew yoke, where the fat layer is often trimmed.
Accommodating Diner Preferences for Fat Content

While the restaurant embraces leaving the fat on, it acknowledges that not all diners prefer it. For those who find the fatty layer unappealing, a specific recommendation is provided: opting for the upper quarter of the roast, which naturally contains less fat. Furthermore, diners are encouraged to request the trimming of excess fat if they wish.
Texture and Flavor Enhancements in the Crispy Roast Pork

The method employed to achieve the crispy exterior, which involves deep-frying or roasting, can occasionally result in some pieces having a harder crunch. However, the majority of the pork is characterized by a light and satisfying crunch. To further elevate the sensory experience, sesame seeds are often incorporated into the crust or served on the side, adding an extra layer of flavour and textural complexity. In some instances, coarse sugar is also used, contributing a subtle sweetness and additional crunch.

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Why does Foshan Roast House prepare its crispy roast pork differently?

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