Does anyone know the difference between the American roast pig and the Hong Kong / Chinese roast pig?
The Chinese style is a succulent piglet with clean and crispy skin, which is the best part of the pig. The American one can be all burned and hairy. The skin will be stripped off for obvious health and hygiene reason before being served. The meat tastes like pork loin that has been cooked in a slow cooker.
Remember to try the Chinese roast pig when you go to Asia. It is very popular and you will be able to find a restaurant with this dish easily.