We Tried Hong Kong’s Last Remaining Whole-Roasted Underground Hog | Street Eats | Bon Appétit

[@3days0000]

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.

[@charleschan1692]

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!

[@jean-pierrecoffe6666]

"Sophistication" lmao mfer is burning whole pigs in a underground cardboard fire

[@llkurofoxll1013]

stupid westerners @@jean-pierrecoffe6666

[@prettyprettysmart]

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.

[@nikserof2183]

Yup, nothing but useful knowledge and facts; no BS.

[@travisnorman]

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.

[@DianeH2038]

he's such a badass.

[@coltonvanessa5096]

Agreed, he's so enjoyable to watch

[@Qriginality]

Aggreed

[@crunchipscrust]

You're becoming one? There's a process? Been a huge fan since I first saw him lol

[@brandonf4196]

Bet he's packing too

[@DonNguyen-km9nd]

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.*

[@AGH331]

He can't complain though, his lungs don't hold enough air anymore.

[@MeanLaQueefa]

Plus green smoke = chemicals or minerals/metals like copper. No bueno using treated lumber.

[@biggrocc19]

​@@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.

[@biggrocc19]

​@@MeanLaQueefa I would eat the pork, definitely wouldn't want to be the laborer starting those fires though lol

[@Ollay245]

the amount of nails in those pallets going molten is certainly toxic to the meat, mental

[@proudasiangirl576]

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.

[@tanthaman]

You like Asian men huh

[@Narra0002]

I agree

[@livinlicious]

Well, he is a worldclass chef himself, so anything less would be weird.

[@googlereviewer1944]

Yeah this presenter is excellent.

[@mstrasser]

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

[@Equal_Dust4934]

And he’s handsome

[@kingfudge3]

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

[@ac8098]

That PT wood burning green has been treated with copper... dunno how safe that is to eat.

[@kharnifex]

It's definitely not safe.

[@MeanLaQueefa]

I saw green and was thinking copper and treated wood, definitely a mark of quality. 😂

[@darrenburnell23]

I thought exactly the same

[@captaincaveman471]

Pallet wood is so gross for many different reasons.

[@keithyuen2005]

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

[@McShag420]

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.

[@cnl1213]

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!

[@jondoeami]

Or rather short lived 🤣

[@rbgong89]

Exactly what I thought. He’s onto becoming the next anthony bourdain

[@codeeu1994]

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😊

[@selenicmooncry]

yea I would wear a respirator full time doing that job@@codeeu1994

[@echan275]

Sadly, the under ground roasting place has closed.

[@rinrat6754]

I love that you show this with such respect, and that you highlight the skill of the chefs rather than yourself.

[@4and20blackbirdsbakedinapi6]

His enthusiasm is so infectious! Lucas is one heck of a host, and a wealth of knowledge. I love his videos.

[@SoulCalvin559]

The way this is shot is almost euphoric…. like looking through a fish lens of a someone who works there. Amazing

[@spaghettieggplantsauce8533]

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

[@mandyz5041]

Lucas should have his own food channel, he is my favorite chef on internet. Love all his videos.

[@cwg73160]

He has his own ventures. Why would he bother himself with running a channel? He does this without the hassle of owning one. Think.

[@bartc1240]

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.

[@jeffreyau9751]

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.

[@Mofo0434]

Exac7ly

[@nyk2000m]

Biasalah, youngster can't even differentiate salt and sugar

[@albqo5115]

I don’t think it matters, it’s just an estimation, not exact. Nobody cares

[@Mofo0434]

@@albqo5115 apparently we care

[@filetofishiee]

@@albqo5115 That's a huge difference bro

[@farhorizons3901]

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.

[@ValerieandDanielle]

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!

[@jmw9192]

I love your passion for food Lucas. It's really shows when you're explaining the details of the process 👏🏽👏🏽👏🏽👏🏽

[@peterdawson3879]

He is so genuinely happy and interested it’s very wholesome to see😍

[@LucavanGrinsven]

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.

[@tonyk1234]

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...

[@operative2136]

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.

[@ropro9817]

I love how excited and enthusiastic Lucas gets when he talks about food. ❤

[@elahihossain6313]

Now this is food content - raw no frills filming and reporting - Lucas should do a world tour of culinary techniques

[@sauceokay]

"YOU HEAR THE CRISP? YOU HEAR THE CRISP?" hahaha love his enthusiasm

[@triedntested84]

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 😅

[@mjduigou]

Probably Copper sulfate or Boric Acid for green flames. Hopefully not Methyl Bromide…

[@greenhat7618]

It was just to start the fire

[@orangutanenthusiast5631]

I think it's probably the glue, arsenic gives a pretty blue flame

[@anadeoliveira4326]

Love the enthusiasm and respect that Lucas gives these foods!

[@cloudnein3483]

Lucas is for the best host by far, love any video he is part of

[@cantfrontonme]

I love how passionate he is about the food. Amazing series.

[@mliittsc63]

This is the great thing about Lucas. He manages to convey the deliciousness of the food without any histrionics. No eye-rolling. No foodgasm.

[@juanantoniocruz2937]

Chef Lucas is such a gem. Amazing host and presenter.

[@chaz2714]

Chef Lucas is an All Star!!! Love all of his videos!!!

[@peterchan4332]

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.

[@LostAndHangry]

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.

[@scottdods2827]

The sweat coming of the guy cooking the pork, that is dedication to your craft! 😮🔥

[@evj808]

It’s very satisfying to watch people do one thing with such nuance and precision. The respect for the process and product is awesome!

[@Case16710]

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.

[@PajaritaPuntoCom]

Sounds delicious 😋 Would you mind sharing the place where you had it? My husband and I will be traveling to Hong Kong and this is a main item in our wish list 😊

[@Case16710]

@@PajaritaPuntoCom unfortunately, I don’t know the name of the place. I believe it was in Tsim Sha Tsui though. But it was many years ago, and TST has changed a lot since then. Have a wonderful trip, and I hope you eat many delicious meals!

[@AdrianWan]

Huge fan of Lucas!! The passion, enthusiasm, and knowledge of Hong Kong cuisine is such a delight

[@KRayxKodessA]

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.

[@chm0225]

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

[@dericcyk]

Yeah I was about to say 1gan is about 600g

[@suexec]

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.

[@zahirig]

I love how he asked these cooks to be careful at 6:59. The cooks were probably thinking: "Be careful?!! What do you think I do all day". Lol.

[@WinnieRoot]

Thanks for showcasing this. You're amazing. There's so much Hong Kong has to offer.

[@bobbymoss6160]

YES!!!! We need a new Lucas episode every week, I'll watch any food topic show with Lucas as the host.

[@samsonchan1488]

Incredible. I grew up there and had no idea. Thanks Lucus and BA for enlightening us with these stories

[@monstermushmush]

i really like how lucas appreciates their techniques and is always so amazed by them

[@andyzhang7890]

Lucas is always fun to watch/ listen to- Watching this feeling super proud to be Cantonese 😤😤

[@TinhhDam]

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!

[@Not-Natpex]

Lucus’s narrating and hosting the video is incredible

[@SamuelChang-p2p]

Love Lucas and love Hong Kong stories. Keep it up Lucas. Roast pork looks amazing

[@darkjellyfish4107]

This gotta be my first meal in Hong Kong for sure. Looks really nice, juicy, crispy, smoky.

[@michaelrosenthal7572]

Don't. Its super mediocre.

[@zakoohakoo9541]

​@@michaelrosenthal7572you know nothing

[@adrianwong69]

@@michaelrosenthal7572 Find a better shop

[@ANIME250]

I love watching Lucas videos because it so informative, geniune and passionate.

[@francestam8857]

I really appreciate your technical analysis of this amazing suckling pig dish!

[@jaczlau]

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.

[@HLai69]

As a hongkonger, I love how Lucas brings our culture to the world ❤

[@willchu]

Yeah Cantonese BBQ

[@tequilabb]

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.

[@at0m1z3r6]

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!

[@jvepps]

Chef breathing all that smoke. Bless him 🙏

[@TheWutangclan1995]

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.

[@BullseyePistol]

Host: Chef likes using fruitwood which dates back to an ancient Cantonese tradition. Chef: *throws dirty pallet in fire*

[@TheTHEZETA]

It is a way to get the fire up first, when the fire is going, then you throw in the fruitwood.

[@bengtianyap4689]

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

[@CrimsonSw1ft]

​@@TheTHEZETA Dirt, nails, copper treated wood and all.

[@nurgleschosen8145]

​@@CrimsonSw1ftthe dirty nails won't get on your food princes. It's just in the fire.

[@christophermedeiros2971]

These videos are so great, please keep them up!

[@WhatAboutZoidberg]

Always have loved Lucas' energy and passion. Such a great host and infectious smile.

[@MrTesh47]

Chef Lucas speaks so passionately about food - love all his videos

[@carstengrooten3686]

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

[@mephistoginger212]

Thank you for the constant videos, I really appreciate it!

[@WayAlpha101]

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.

[@chanabby4745]

what a pleasure to watch Chef Lucas deconstructs the process behind a delicate cuisine. It just makes people appreciate the art of cooking!

[@tonyhe9937]

please make longer versions of these videos, I could watch an hour long video of this.

[@carolwang3129]

Love his pure enthusiasm and deep knowledge. I want to have a meal with him.

[@Midnight_priest]

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!

[@RobbyO-p5p]

The pressure treated wood makes that green flame, and really gives the meat a pop

[@Sahelanthropuz]

Pallets are not for smoking as others have said, I don't know about Hong Kong's treatment process, but I do know for the longest time in the States we used both Arsenic and Methyl Bromide for treatment on them, just recently in the past few years have we been moving over to heat treated pallets.

[@KillerJupe]

The fact there is green fire sure makes me think they shouldn't be burning/breathing this in!

[@mrphenom1643]

They over look a lot of safety regulations over there

[@Stoenered]

i was wondering the same.. especially for some countries where there is strict restrictions and the pallet have to be treated to pass phytosanitary certification.

[@billytam8308]

I was looking through the comments section and glad to see others make the observation on burning pallets and its side effects

[@greenhat7618]

He literally said it’s just to start the fire

[@swiftchild2980]

I did have a rice with Siu Yuk and Char Siu every week when I was a student in Hong Kong. That barbecue shop was the last licensed under-ground furnace to make Siu Yuk in Hong Kong, due to pollution and nuisance to surroundings. Moreover working there is very hard so no new generations join this industry. Years ago the owner decided to sell the workshop and Red Seasons Restaurant 季季紅 acquired it. This kind furnace can make the Siu Yuk more crispy, crunchy and juicy. Thanks Lucas and his team to bring us this interview.

[@ammoc]

The chef said "38斤" and I think he meant catty and not kilogram (that would be "公斤"）. In Hong Kong, one catty is 1 1/3 lbs or every catty is 4 lbs.

[@brianyau9812]

I am a local HongKonger and I enjoy watching Lucas so much, coz he always finds a way to explain the advanced technique in a way that everyone understands

[@youtubeaddict1234]

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

[@MSenaLuphdika]

Lucas video is always a must watch!! The enthusiasm, knowledge, respect, top notch

[@tjpld]

Love Hong Kong. The coolest city I've been to with a unique character. Met so many friendly people.

[@adad1270]

@tjpld I agree: I love HK! For years, my 2 favourite places were the Costa del Sol (southern Spain) & Barbados, WI. And then I lived 2012-14 in HK, and 2 became 3. There's no better city! (A Canadian of West Indian origin).

[@adrianwong69]

Friendly? Definitely not

[@conor7154]

Wow the host is great. I really respect people who are so fluent in both languages.

[@iwansmith1348]

The flame is blue green because they’re burning wood treated with copper arsenate. Probably don’t want to be breathing that stuff in…

[@lawsoneberhard9593]

This guy is great. Informative and perfectly tolerable.

[@elvisfungasura]

4:14 38斤 is not 38kg. 1港斤is around 600g (0.60479kg to be precise). So I believe the 38斤 mentioned in the clip is actually approximately 23kg or 50lb.

[@ajisenramen888]

3:36 Chef Lucas’ laser like focus and determination

[@antonisusanto8148]

"cookd with apple and lychee wood" then the chef dump the whole wood pallet into the pit 😂 i believe it got a lot of nails smelted into pig iron down there. Anyway, amazing art. Thin crunchy skin and very juicy meat. Wont break your teeth off

[@euphony5552]

The colour grading and cinematography of this video is amazing

[@ronalddevine9587]

I'm watching this near dinner time and I'm drooling. Looks delicious.

[@lizzylaboda-lyman5670]

This is some of your best content ever. Chef Lucas is such a great host.

[@faizalahmed5035]

We need even more Lucas!!

[@piplup10203854]

8:35 Walking down the streets with all the bakeries and all the roasted duck and goose and all that pork is just the best thing. I love picking up buns and custard tarts weekly the best food in Chinatown for sure.

[@Pauliepsi]

The fire is green because that's pressure treated wood. And that smoke your breathing in is toxic. 😂

[@MrEpicface97]

I know I was like wtf when they started using wood pallets for the fire 😂

[@fastbuckwu]

Looks like the pallets are just used to start the fires. The fruit wood is added later.

[@VincentFlores-n7m]

Arsenic is a seasoning

[@dennischan7598]

Great content! Always appreciate your highlight on Hong Kong culture

[@scottgollahon3681]

Lucas is HANDS DOWN your best host it isn't even close

[@Vietnomeez]

I love how this guy randomly became one of my favorite food youtubers

[@KamiInValhalla]

The fact that they do not have to say anything to each other and everything turns out perfect is op

[@commentator245]

Working together for 30 years everyday kinda helps with that

[@jiaxingwen6210]

Love this!! Can’t believe I’m learning my own food culture in English but Lucas did an amazing job 👍👍👍

[@herpderp749]

I don’t really eat pork but seeing this video made me want it so bad 🤤

[@stargazer8534]

Same

[@jokervendetta7431]

try it please, it is the best food in Hong Kong i swear

[@gumballdarwin2330]

Meaning your "HALAL" person?😀😀

[@hinsoncheung7526]

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!

[@seitch1]

Dude, green fire means that the wood has either been treated with chemicals or that it's contaminated!

[@kevinchan1789]

Green means copper is in the fire.

[@msleecube]

Fascinating video! Lucas is just so awesome with his explanations.

[@mrharleyguy2u]

I hope those pallets are not coated with Diesel fuel. That's what they use on them so bugs don't get to it.

[@cornbeef]

This has made me salivate so much! Roast hog must be one of the foods of the gods. It looks divine!

[@Chicagofoodaffair]

I definitely echo everyone's enthusiasm and praise for Chef Lucas' videos being one of the best series on BA! One concern though.. wouldn't those pallets be treated with chemicals (hence the green flames)?? Don't get me wrong, my mouth watered seeing the roasted pig lifted.. but just shocked the "2x4s" mentioned were full on pallets lol

[@dudeeeee50]

uncivilized method should have banned already. hongkong is such uncivilized place therefore the chinese communist government need to teach them about human rights

[@zangl2955]

I was worried about that too. I used to build fences and I’d always get a rash on my torso when i carried pressure-treated lumber against my chest without some outer-layer. I don’t want to be a melvin. I like their setup. But yeah it’s a small cause for concern.