I usually make Thai-style crispy pork belly, but this time I tried the Hong Kong style. I think the main difference is that Thai-style has puffier skin and is great for using in other dishes like pad kra pao or noodles. The Hong Kong style has thinner, crispier skin, with juicier meat and more flavor—it’s perfect on its own. I also made a bok choi dish and some shu mai to give the meal a Cantonese/Hong Kong vibe. Honestly, the shu mai looked really cute one by one… but all together they kind of gave off Halloween vibes 🤣 #foodstr