During my Hong Kong-Macau-Hong Kong trip, I was able to sample high-class Cantonese and Macanese lauriat spreads. (By Philippine standards at least; over there it was considered poh tong or "regular" set menu.) At two dinners, one in each Special Administrative Region of the People's Republic of China, the appetizers featured was Whole Roasted Suckling Pig.
This was the first "Pig" we had in Macau. These lovely things are probably first cousins of the lechon we have here in the Philippines. But they aren't served in the same manner; not those chopped, yummy blocks of juicy meat, (icky fat) and crispy skin. This Chinese-style roasted pigs are presented in such a cute way; cherries for eyes with slices of mouth-watering, crunchy, flavorful skin, accompanied by little flour tortillas and hoisin sauce for more flavor. Instead of wrapping it up like peking duck, you get a tortilla, slather on some hoisin, and top it off with the crispy skin like a bite-sized Chinese pizza you eat with your chopsticks.
This is the poor fellow we had in Hong Kong. We were all too hungry to wait for a piggy photo-op before digging in. This little piggy was much more interesting simply because it had light bulbs that were actually lit up with batteries when it was served. If my memory serves me right, I believe the Macanese pig was more delicious that this one. The Cantonese pig had a thicker layer of fat, which I promptly removed before chowing down. On another note, our server in Macau was better trained and more courteous. She was able to slice the noodles with quick flicks of her wrist, using only her chopsticks! The lady in HK was a bit more, unrefined, if I may say.
This has got to be my favorite dish in the entire lauriat spread. If you have the chance to try this anywhere, please do! Since you'll be able to eat only two to three pieces if you're in a table of twelve, forget you diet for a bit and indulge in the porky goodness :)