Restaurants & Bars

Boston Area

Chinatown Crispy Suckling Pig shoot out


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 23

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!

Want to stay up to date with this post?