We Tried Hong Kong’s Last Remaining Whole-Roasted Underground Hog | Street Eats | Bon Appétit
Вставка
- Опубліковано 9 січ 2024
- Bon Appétit joins Lucas Sin at Red Seasons Restaurant on the outskirts of Hong Kong to try the region’s last remaining whole-roasted underground pig. Cooked in deep underground pits, this flavorful delicacy has become rare in Hong Kong since the issuing of new permits for the fire pits ceased.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Kris Knight; JC Scruggs
Host: Lucas Sin
Producer: Mag Shuiman
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on UA-cam? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Розваги
Chef Lucas is the first English speaking Hong Kong Chef managed to articulate the sophistication of Cantonese cooking that I grew up with. Tons of respect to Chef Lucas and those who love Hong Kong and its amazing cuisines.
Totally agree. I'm HK born, grew up with these traditions and foods, and now basically learning this through a chef's perspective in English. Big fan of Chef Lucas, keep it up Chef!
"Sophistication" lmao mfer is burning whole pigs in a underground cardboard fire
stupid westerners @@jean-pierrecoffe6666
I agree, I’m so happy that he’s covering these aspects of Cantonese/HK culture that you don’t really ever see in mainstream media.
Yup, nothing but useful knowledge and facts; no BS.
I'm becoming a big fan of Chef Lucas. The places he goes and the meals he displays are unique and interesting, and I appreciate his succinct approach to the history of the dish. No long drawn out monologues, just a lot of respect for the food. That's how it's done.
he's such a badass.
Agreed, he's so enjoyable to watch
Aggreed
You're becoming one? There's a process? Been a huge fan since I first saw him lol
Bet he's packing too
I LOVE watching Lucas host. He is so knowledgeable and explains every step of the way with how foods are cooked, what they should be paired with, history of the foods, the culture, etc. Please have him host all Asian foods show.
You like Asian men huh
I agree
Well, he is a worldclass chef himself, so anything less would be weird.
Yeah this presenter is excellent.
1:00
“Smoke is building up but as you can see chef is unaffected.”
*chef squinting angrily like he is staring directly at the sun.*
He can't complain though, his lungs don't hold enough air anymore.
Plus green smoke = chemicals or minerals/metals like copper. No bueno using treated lumber.
@@MeanLaQueefa they don't cook over that fire, they use the treated planks to start the flames. The host mentioned the fires can get up to 600 degrees Celsius. Any volatile chemicals that could taint the pork would have burned off long before the meat hits the pit.
@@MeanLaQueefa I would eat the pork, definitely wouldn't want to be the laborer starting those fires though lol
the amount of nails in those pallets going molten is certainly toxic to the meat, mental
Love the Lucas videos - so happy to see so much more of him. He brings a great perspective and personality to the channel. Interrupting himself when the pork came out at 6:45 instructing the videographer to get the shot of the pork coming out - you can see how passionate he is about telling these stories
And he’s handsome
Yes! Not only is Lucas one of the most entertaining chefs in the new BA, but this type of video is also more of what you guys should do. It's fun to see different places, people and how they do food in their own restaurants.
Big thanks to Lucas for showing authentic Hong Kong cooking technique to the world. Just look at how passionate Lucas is when he sees the roasted pig
0:50 I like how he's talking about the quality of the wood and then buddy just hucks a whole pallet in there nails and all lol
That PT wood burning green has been treated with copper... dunno how safe that is to eat.
It's definitely not safe.
I saw green and was thinking copper and treated wood, definitely a mark of quality. 😂
I thought exactly the same
Pallet wood is so gross for many different reasons.
Great video! Just an FYI - at 4:15 the chef says 38斤 (gan1, i.e. catty) - not 公斤(gung1gan1, i.e. kilograms). The Hong Kong catty is around 600g (604.78982g to be exact) so it's closer to 23kg.
Exac7ly
Biasalah, youngster can't even differentiate salt and sugar
I don’t think it matters, it’s just an estimation, not exact. Nobody cares
@@albqo5115 apparently we care
@@albqo5115 That's a huge difference bro
This piece is worth of an action movie, the atmosphere, the heat, the smoke, the chefs, the narration. I guess could also be a love story. Long live the roasted pig!
Or rather short lived 🤣
Exactly what I thought. He’s onto becoming the next anthony bourdain
The chef is sacrificing some of his life time to this business.( literally) this is the most appropriate example of a working hazard , full of carcinogens for ur lungs and the body. Much respect for the chef😊
yea I would wear a respirator full time doing that job@@codeeu1994
Sadly, the under ground roasting place has closed.
His enthusiasm is so infectious! Lucas is one heck of a host, and a wealth of knowledge. I love his videos.
I love that you show this with such respect, and that you highlight the skill of the chefs rather than yourself.
This brings back memories. I've had the privilege of eating Cantonese pit roasted pork once, 45 years ago in of all places, New Zealand. It was the centrepiece of my friend's wedding feast. I could not believe how crispy the skin was, whilst the meat was tender and juicy.
I love your passion for food Lucas. It's really shows when you're explaining the details of the process
👏🏽👏🏽👏🏽👏🏽
The way this is shot is almost euphoric…. like looking through a fish lens of a someone who works there. Amazing
Agree, it is well filmed! Perhaps, the next time people eat delicious bbq pork, people will always appreciate and remember the sweats of the chefs behind the scene. Also, if the price is a bit more than the common price, this will make sense
"YOU HEAR THE CRISP? YOU HEAR THE CRISP?" hahaha love his enthusiasm
i grew up on this...weddings and parties all my life...skin is so addictive ..the only bbq item i pick over this is the peking duck...never tried with the mustard but always with hoisin and sriracha...but lucas def deserves a network tv show...
I love the in depth explanation.
Lucas has done his homework and is passionate about process and technique and information. Makes me appreciate it so much more.
Great video. Much respect.
Lucas should have his own food channel, he is my favorite chef on internet. Love all his videos.
He has his own ventures. Why would he bother himself with running a channel? He does this without the hassle of owning one. Think.
Hey, keyboard bully, why are all your comments so antagonistic/vitriolic? You really do go out of your way to insult and belittle. I think it's a pretty clear sign that you're an impotent nobody irl.
He is so genuinely happy and interested it’s very wholesome to see😍
I went with my aunt to pick up the roast pork once when I was in HK for Chinese New Year. We got there as it was coming off the van and it was still steaming when they brought it out. When the chef started chopping it up, the skin SHATTERED like glass. Little shards flew off everywhere. It was amazing.
I love how excited and enthusiastic Lucas gets when he talks about food. ❤
One of the more unique BBQ videos I've ever seen. Its clear Chef Lucas is very knowledgeable, not only of the technique but also the history. Those fire pits are huge, and the speed and efficiency of the pig roasting is really impressive.
Always have loved Lucas' energy and passion. Such a great host and infectious smile.
I love how passionate he is about the food. Amazing series.
I've been following Lucas for a long time now, and it's awesome to see him get this platform -- his passion and depth of knowledge make for excellent videos.
Now this is food content - raw no frills filming and reporting - Lucas should do a world tour of culinary techniques
Thank you for the constant videos, I really appreciate it!
These videos are so great, please keep them up!
love the production. everything is on point. snappy, high density of information, no music, great shots and lighting. i wish more food content was like this.
Lucas video is always a must watch!!
The enthusiasm, knowledge, respect, top notch
Very cool. One thing though, that pallet that went into the fire was probably treated with something (usually includes arsenic) hence why it burned green 😅
Probably Copper sulfate or Boric Acid for green flames. Hopefully not Methyl Bromide…
It was just to start the fire
I think it's probably the glue, arsenic gives a pretty blue flame
Love Lucas and love Hong Kong stories. Keep it up Lucas. Roast pork looks amazing
I love watching Lucas videos because it so informative, geniune and passionate.
Chef Lucas is able to explain this process so thoroughly and I love seeing this behind the scenes view of the hard-working chefs. Thanks for this inside-look!
Love the enthusiasm and respect that Lucas gives these foods!
Lived part of my childhood in HK, thank you for showing me more of HK that I missed and places that I didn't know about.
Huge fan of Lucas!! The passion, enthusiasm, and knowledge of Hong Kong cuisine is such a delight
The sweat coming of the guy cooking the pork, that is dedication to your craft! 😮🔥
Lucas is for the best host by far, love any video he is part of
Top tier video, everything was amazing and it is fascinating to learn of this cooking method and the history behind it. I only wish I could go one day to try it.
A Tik tok video would not do this justice in my view so I therefore appreciate how this video content captures the traditions of historical cooking. Great to see this distinct method and be even better to visit and experience the flavours first hand.
Chef Lucas is such a gem. Amazing host and presenter.
Thanks for showcasing this. You're amazing. There's so much Hong Kong has to offer.
Amazing, 1st time to see a video about this..thanks Chef Lucas! You r brilliant ! 🎉
that was absolutely incredible to watch wow. so unique
Fascinating video! Lucas is just so awesome with his explanations.
Lucas is always fun to watch/ listen to- Watching this feeling super proud to be Cantonese 😤😤
This is a amazing channel, Its not easy to get in and deal with a interview, even the Hong Kong local people or TV program. Great job!
i really like how lucas appreciates their techniques and is always so amazed by them
Just a minor correction. The pigs were 38 "'gun' / catty" (a Chinese unit of mass), not KG, which roughly translate at 22 kg.
Anyway, a superb video Lucas as always
Yeah I was about to say 1gan is about 600g
I thought the 1 gan is 500g as 2 gan is 1kg. Ah, HK may still use the traditional value of 1 gan to about 600g.
this guy is awesome! i love his genuine enthusiasm
what a pleasure to watch Chef Lucas deconstructs the process behind a delicate cuisine. It just makes people appreciate the art of cooking!
Incredible. I grew up there and had no idea. Thanks Lucus and BA for enlightening us with these stories
Chef Lucas - I'm a big fan. His episodes are the best and I love his passion for food. Lucas you need your own channel!
please make longer versions of these videos, I could watch an hour long video of this.
Great content! Always appreciate your highlight on Hong Kong culture
This is some of your best content ever. Chef Lucas is such a great host.
Love his pure enthusiasm and deep knowledge. I want to have a meal with him.
You are fantastic the way you explain really in details n clearly understand ..great 👍
I really appreciate your technical analysis of this amazing suckling pig dish!
We need even more Lucas!!
Chef Lucas speaks so passionately about food - love all his videos
Love this ep his passion is infectious
Amazing!!!! Pride of Hong Kong for sure. In less than a generation, this will be gone. What a honor to have seen the behind the scenes and masterful art.
Thats freaking amazing....I must try, thanks for sharing!
This was extremely well explained. I learnt a lot about something I knew nothing about. great host
I love this series. Lucas is a great presenter for this.
R E S P E C T! Graceful and truly following an ole tradition. Thank you for sharing. WORD!
I'm watching this near dinner time and I'm drooling. Looks delicious.
Host: Chef likes using fruitwood which dates back to an ancient Cantonese tradition.
Chef: *throws dirty pallet in fire*
It is a way to get the fire up first, when the fire is going, then you throw in the fruitwood.
Unless the pallet was heat treated then its safe to use for barbeque. However, if its (pallet) was chemical treated with fungicide and pesticide it will produce toxic smoke that will be imparted onto the meat
I salute you for documenting one of the most important part of Hong Kong’s culture in such details
This is incredible, thank you for letting us see this
amazing. my fav chinese bbq meat! thanks for shining a light on these completely underrated chinese cooking techniques! we all take these for granted
Great host. Explains everything perfectly.
On top of the great content you totally feel that Lucas has huge respect for these local chefs going about their craft….really nice to see!
Lucus’s narrating and hosting the video is incredible
This is my favorite series on BA!
YES!!!! We need a new Lucas episode every week, I'll watch any food topic show with Lucas as the host.
I am using Lucas' videos to make a list of all food places I should visit if I go to Hong Kong. He is able to sell the food so well
Amazing - thanks for sharing
This gotta be my first meal in Hong Kong for sure. Looks really nice, juicy, crispy, smoky.
Don't. Its super mediocre.
@@michaelrosenthal7572you know nothing
@@michaelrosenthal7572 Find a better shop
Oh that heavenly feeling and it give goosebumps
I really like Chef Lukas. Hes a sympathic guy that knows his stuff
Like everyone, I appreciate Lucas' passion and knowledge of the history of the food and the cooking process. In all his videos, its not about him; its about the food!
Fascinating, great video.
Great video, more Lucas please!
Chef Lucas is amazing
Wow the host is great. I really respect people who are so fluent in both languages.
im pretty sure pallet wood is spread with chemicals to prevent bugs as I am in import/export, how is it safe to eat
The chemicals get burned off by combustion before they put in the pork.
Doesn't 38斤 mean 38 Catties aka 605 grams x 38 ≈ 23kg?
Also this is an amazing video, shout out to Lucas my school friend
As a hongkonger, I love how Lucas brings our culture to the world ❤
Yeah Cantonese BBQ
Really well done Chef Lucas. I'm very appreciative of you efforts to high light traditional HK cooking arts. The only problem is that I don't visit HK so often these days. So, how about spending some time in Taiwan introducing similar spots??
Well put together documentary, Bravo Chef, need to drive out there and check it out!
This is going up onto my bucket list for sure! Makes me salivate
Loved the video
I love how this guy randomly became one of my favorite food youtubers
Ever since I was a kid I loved eating this. It’s literally meat candy and when you get that side of dipping sauce or oyster sauce, it becomes a problem since it’s so addicting. I love chicarrons but it doesn’t beat the roast pork and the different layers. This is an art.
Love this!! Can’t believe I’m learning my own food culture in English but Lucas did an amazing job 👍👍👍
Absolutely incredible