"Wanna double pig?"

As an avid fan of everything pork, I recently had the pleasure of indulging in several suckling pigs in a very short time span. In particular, the highlight of this pork-fest was two stuffed suckling pigs, Canto-style, in two consecutive dinners; coincidentally organised by two separate groups of foodie friends. This was a great opportunity for me to compare the delicacy by two renowned kitchens in HK.

If you haven't tried stuffed suckling pig, the main ingredient of the stuffing is glutinous rice. The whole idea is to have the sinful pork fat (for those on a diet, I mean the pork taste) infuse the rice. The taste is absolutely heavenly.

The two restaurants both used secret ingredients with the glutinous rice; one with Chinese black truffles, and the other with fried onions. Both worked wonders in titillating my taste buds. And despite being a lover of mushrooms, I must admit the fried onions had a marginal win in the duel. The pig also had crispier skin. Nonetheless, both were absolutely fabulous!

The winning stuffed pig, but only by a snout, was enjoyed at Kimberley Chinese Restaurant. It is advisable to bring a dozen friends with you to feast on the huge portions. If you are still hungry for more, try double pigging.

FF