Peameal Bacon Sandwich in "Hogtown"

"William Davies Company was a pork processing and packing company in Toronto, Canada. At one time, it was the largest pork packer both in Canada and the British Empire, and it operated Canada's first major chain of food stores. One of Toronto's longstanding nicknames, "Hogtown", is attributable to the millions of pigs processed annually by the William Davies Company."
*from Wikepedia


So whilst in Toronto, I had to try the signature snack at the St. Lawrence Market.

Being a Peameal Bacon virgin, I really didn't know what to expect.

No Knead Bread adapted from Artisan Bread in 5 Minutes a Day and AMAZING Roast Pork Sandwiches

So if you have read about our  Roasted Suckling Pig, you are probably wondering if we actually ate the whole thing.  Well, we had 25 pounds of pork  plus a whole Southern Menu of accompanying dishes for 10 people.   Needless to say, there is a bit of pork hanging about….good thing it was delicious.

What to do with left over roasted pork?  Well, at a Wok in the Tuscan Kitchen we make delicious crusty bread rolls and enjoy amazing roast pork sandwiches.

  

This is a very simple version of No Knead Bread, adapted from Artisan Bread in 5 minutes a Day.

This recipe is quick and easy and most importantly

Roast Suckling Pig

The following post may contain scenes of nudity, violence and coarse sea salt. Viewer discretion is advised.

Since all the talk on Chowtimes about Roast Pork (Siu Yook) it got us thinking At A Wok in the Tuscan Kitchen, so we tried our hand at roasting a suckling pig.....you know how it goes. Go big or go Home.

Once upon a time, a little piglet was trotting along, minding his own business........

This foodie adventure started with sourcing a pig. It was pretty simple, one phone call and it was done.
Most people go and buy already roasted pork from the BBQ shop at Parker Place, not us...."we'd like a fresh whole pig, please." It took only a bit of convincing before they took my $130.00 (that works out to $5.20 per pound). I know, not really a great deal, but we wanted to try cooking this....the stuff you do for blogging.

I was a bit nervous about handling piglet. So I used my charm and just like that, problem solved... the nice butcher man offered to escort little piglet out of the market and into the car for me. He said, he didn't want me to mess up my clothes! Nice butcher man. That is worth the $5.20 per pound, right there!

Roast Pork (Siu Yook)

Roast Pork (Siu Yook)…..well let’s be honest here. Roast Suckling Pig....yes baby Pig.

OK, I know some of you will get a bit squeamish about this, but hey….if you eat meat you may as well know it’s not always served to you as a perfect, boneless, skinless filet :-)

Stop reading now, if you are going to be offended!  Don't judge me!

On our trip to China we sampled many interesting items.  I had big dreams of blogging about all our culinary adventures…but then when I realized that I was unable to access A Wok in the Tuscan Kitchen, I kind of lost interest in documenting our meals.  In the end I took a few pictures, so will share some of the highlights.

For me, one particular meal stands out.  It was near the end of our time in China.  After an incredible day in my family’s village in Zhongshan, Mr. and Mrs. Wong, the owners of Vancouver Chinatown’s Dollar Meat Store, treated us to dinner.  If you’re Chinese and grew up in the 60’s, 70’’s or 80’s, I am sure you have had your share of BBQ’d meats from the Dollar Meat Store.  They are probably as iconic as The Hong Kong Café for their apple tarts!

The meal the Wong’s hosted was pretty spectacular.  What I want to share with you is the incredible Roast Suckling Pig.