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2011-07-07
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It wasn’t my first time to visit Kimberley Chinese Restaurant (君怡閣) for their famous stuffed piggy(金陵全豬烤香苗). However, this time we decided to push the limit. Organized by 8 people crazy about stuffed piggies, we shared 2 stuffed Kimberley pigs among us! In the end we were of course totally full (as stuffed as the pigs ) but a super fun night!We didn’t order much other than the pigs as we knew we would need all our stomach capacity for the challenge.We started with Flaky Salmon Skin Flavored w
We didn’t order much other than the pigs as we knew we would need all our stomach capacity for the challenge.
We started with Flaky Salmon Skin Flavored with Guizhou Sauce (貴州醬脆三文魚皮). First time having this here. I can easily eat up a few plates of this crispy delicacy
Just to warm up our appetite (as if we really needed it ), we had the Double Boiled Fresh Ox Bone and Turnip Soup - Kimberley’s Must Eat (蘿蔔鮮牛骨清湯 -必食之選).
An incredibly delicious beef soup! The broth was clear yet so intense in beefy flavor and "thickness". Every sip is concentrated with beef bone essence!. The turnips were sweet and tender as well. Completely beat out all those beef soup at the beef brisket specialist shops
The bones were full of gelatinous bits. Yum!Next up, our main target:
Roasted Suckling Pig stuffed with Glutinous Rice (金陵全豬烤香苗)- 1st Round
If you come to Kimberley and not have this, you may as well don't come. We ordered 2 (!) suckling pigs to share among 8 people! Which was pretty crazy! We also asked them to serve one first and started roasting the other one while we were having the first pig. This way when the 2nd pig arrived it would be fresh and hot!
As usual the skin came in crackling texture and well seasoned with no extra condiment required. The sliced round pieces served to each person were mostly just crackling skin wrapping around the glutinous rice, so meat texture wasn't a problem.
The stuffing of the Kimberley pig had always been my favorite compared to other stuffed pigs (e.g. 黑松露烤薏米燒釀乳豬@天寶閣 or 蝦禾米乳香豬@季季紅). The sticky rice was usually well done and packed with aroma and flavors from the dripping of roasted pig and spices. This time I thought the rice was a little stickier than before and was a little greasy and heavy . But the second pig came out better. Still the best stuffed pig in town IMO
Each of us got two huge thick slices of stuffed pigs from the first pig. When we were somewhat done, the 2nd pig arrived. Honestly I was pretty stuffed with the first serving, and now the second ...
Besides the body the rest of the pig was chopped up and served. The leg meat was very tender and flavorful and even the leg skin was marinated adequately without being too salty. The skin was crispy throughout the whole pig.
The heads of the 2 pigs were also chopped up and served. I LOVE pig head meat and these were devilish! Very fatty with cheek meat, jowl meat and cartilages of the ears. And the neck pieces full of thick fat layers.
So sinful....
Of course we had a lot of leftover and all of us got to have crispy stuff pig for lunch the next day! In fact a little reheat in the oven crisped up the pork skin and dried up the rice stuffing with a char. Almost better than eating at the spot
For desserts, we had delicious macarons from Robuchon, thanks to our lovely friend JC!And I am having another piggy throwdown in two weeks. This time 5 pigs!!!!!!!!!
張貼
