One of my guilty pleasures, when I lived back in Toronto, was to swing by my local Chinese Siu Mei (rotisserie) place and pick up a container of succulent, juicy, crispy-skinned, roast pork on rice and bok-choi. I’d sit in the parking lot and eat it in my car with some tunes blasting on the radio, and an ice-cold Coke. Man, that was life! When I moved to the Tampa Bay area, my guilty pleasure was no longer available, due to the lack of Asian restaurants, and I went many years without this weekly staple. Last year, I decided to recreate this recipe and spent several weeks perfecting it. The technique that put it all together was...