- (speaks in Cantonese)
- (in English) Thank you!
- Super, Superman!
Thank you!
(speaks in Cantonese)
- (in English) Apprentice styles.
- (Clarence) What happens sometimes is moisture
and air starts getting through the skin.
So he's really worried about making sure
that there's no bubbles
'cause that could really mess up this pig.
- (in English) It's very hot now.
- (Clarence) The goal is to have like really smooth
piece of skin of one consistency.
So that's why he's constantly turning,
spinning and checking to make sure
that it's even cooking.
In the first like 15 to 30 minutes,
all we're focusing on is the skin.
We're not even dealing with the meat yet.
- (Clarence) So now he's basically trying to
get a really consistent texture on the skin.
So again it's a, it's this repeated step of like
scraping making sure that nothing's burning.
- (Clarence) He's noticed a couple of bubbles on the skin.
So what he's doing on the inside is he's creating a couple
of cuts just to let the moisture and let some steam out.
- (Clarence) So now the skin's at a point
where he's fairly happy.
It's like a nice consistent color.
So now it's on a kind of medium-low heat
to cook the rest of the pork.
- (Clarence) So he's kind of used to multitasking like this
where the pig is in first and then the char siu.
But it's really hard.
He's got to juggle all the timing.
Make sure that everything comes out at the same time.
- (Clarence) Yeah, he says he's used to the oil.
Like there's a fearlessness to how he works.
Like he's not afraid of everything anymore.
(Clarence speaks in Cantonese)
- I get an A+ apparently.
- He's very good, he learns very fast.
- Okay, so now that the big pig is in the oven.
It's just finishing cooking.
We're starting on the ducks now.
Jack is making sure
that all the little hairs and the feathers are off.
- This a cabbage.
- Around 11 is when some people come for like early lunch.
Like a lot of the construction workers
and it's kind of racing just to get lunch ready to go.
- This is highway now.
(food sizzling)
- Yeah, I'll work like one day a week
and I'm exhausted at the end of the day.
He never gets tired.
- I checked like this. Some okay,
some others take five more minutes.
Like this.
(dramatic orchestral music)
- This is our house glaze for the char siu.
So it's a maltose-based glaze.
We'll dip the char siu into it.
- Okay.
Like this color.
- He won't accept it.
He's like, oh, this is just natural.
But like it looks good to me.
- (Clarence) So after all the roasting,
one of the most important parts
of being a barbecue master is being able to chop.
Chopping part is actually one of the most
like exciting, but craziest things.
So one of the things about barbecue duck it's super juicy.
And so even grabbing the duck is like an art in itself.
So being able to slice duck, slice it through both the skin
and the bones perfectly in perfect sections
looks super easy, but it's really hard to master.
- [Clarence] Master, apprentice.
- You okay? - Yeah.
- Long time no see.
Okay, no problem.
What would you like today?
(dramatic orchestral music)