Cantonese Butchery

So the first day in HK, I ended up walking through a market in the Causeway Bay area. The first thing I notice is that their meat is sold unrefrigerated and uncovered, hanging from the ceiling.

So whilst their hygeine practises leave a lot to be desired, I started to look at the cuts of meat that were on offer. While mostly primal cuts (less stuff to hang), the ribs looked really really good. I guess they are popular (pai gwat in dim sum), these had a lot of meat on them and were long. Not like the pile of short bones that we get back in Perth.

I should've brought my Weber Smokey Joe so I could've bought a rack, kissed it with sweet hickory smoke and nom nom'ed on some of the longest, meatiest ribs I've ever seen ....