Roasted pork, also known as ‘siu juk’ in Cantonese, is a unique delicacy in Hong Kong. The Red Seasons Aroma Restaurant roasting facility in Tuen Mun, New Territories is one of the places in the city that roasts pigs traditionally – in deep pits with firewood. Roasting with firewood gives a crispiness and smoky flavour to the meat. But because the cooking process is very complicated, other restaurants have switched to using gas.