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Chinatown Crispy Suckling Pig shoot out

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Chinatown Crispy Suckling Pig shoot out

calisson | Jun 30, 2012 05:23 PM

All these threads about whole roasted suckling pig leave my mouth watering, but unfortunately I don't know enough pig-eaters to justify buying a whole one (believe me, I have tried. Even my friends who do eat pork shudder at the idea of seeing the head).

However, I thought it would be worth a trip to Hong Kong Eatery and Quik-Pic to see how their always-available pork dishes compare to each other. My husband's birthday is coming up in two weeks, and we wanted to do some preparatory research (it's a dirty job, but...). We had already taste tested the pernil at La Lechonera and Cafe Latino (we preferred the latter, finding the former kind of dried out; maybe it was a bad day).

So now it was time to see how it's done in Chinatown. We got Crispy Pork from Quik-Pic and the equivalent at Hong Kong Eatery, and both agreed that hands down, Quik-Pic was the winner: more flavorful meat and skin, and the meat was moister as well. By the way, if one were going to do a whole suckling pig, it's about $188 at Quik-Pic and (if I understand correctly) about twice that (for a 20 lb pig) at HKE. We also tried the BBQ pork at HKE and did not like that at all--we found it very uninspired.

Your mileage may vary, as may your tastebuds!

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