Discovering the best of British pork with the UK’s Agriculture and Horticulture Development Board Roast meats have long been a big part of Hong Kong’s food culture, affordable treats just about anyone can enjoy. In recent years, innovative chefs have started applying traditional recipes to premium meats. Think char siu made from Iberico pork from Spain, Mangalica pork from Hungary, and even wagyu beef from Japan. But why don't we often hear about Cantonese cooking with premiu