How do you make a pork-soaked lazy Sunday afternoon dim sum lunch in Hong Kong more epic?  Why, by adding crispy-skin roast suckling pig, of course.

(And yes, this was the morning after my torrid love affair with the Hutong lamb.  One day, 20 years from now, my doctors will probably tell me that my arteries are clogged six ways to Sunday due to my youthful excesses.  But until then, what’s wrong with a weekend living la vida gordo?)