H O S T E D
Inspired by the classic Filipino Pata, the Pork Knuckle at Ding Dong is brined for two days to ensure the flesh is deeply moist and tender even as the crackling skin is done to an incredible state of crunchiness.
What also impressed me was the attention given to the accompanying dip. Usually treated like an afterthought with token bits of garlic (if you're lucky) floating in vinegar, Assistant Head Chef Miller's Spiced Vinegar has neatly chopped onions and chilli padi. It was the perfect foil for the sticky-mouth richness of the huge hunk of pork.
By the way, this dish happens to be the favourite of Ziwei's, the PR executive from @blessincasia who hosted us for the tasting. Thanks to all again for having us today.