There are some misconceptions about roast pork, also referred to as “siu yuk” in Cantonese 燒肉, so some clarification is in order.
Google Gourmet’s first picture is actually roast suckling pig. While it is technically roast pork, it is a very specific type (and definitely a banquet/celebration item). To call roast pork “Siu Yuk” in the roasties sense, the pig has to be in essence an adult, what the Cantonese would call a medium sized pig.
In Hong Kong, one of the prized cuts is roast pork belly and some gourmets are more particular to the rib side belly cut that is a bit more even in terms of fat/meat ratio (and flavor), and is often charged a premium price at the local roasties deli neighborhood shops. The rib side belly cut is a large portion that’s curved at the bottom with a thin layer of bone (at times soft bone that’s edible), referred to as “siu lahm gwut” 燒腩骨.
More 燒腩骨 pictures here: http://bit.ly/2y01qUy
There are other cuts that are not as popular but end up being used as roasties for rice plates as they are cheaper, or a health preference because they are also leaner
This variety is available is because in Hong Kong at the neighborhood deli shops (and some restaurants) they roast a whole pig and carve up/sell. Cantonese restaurants in California for example, know that people would rather just go for the belly, so they purchase an entire belly section and roast it themselves. At times you may find just layers of fat and maybe some lean. If you are lucky you might get the 5 alternating layers. It ends up being a mixed bag as sometimes you get far more fat than lean, and by Cantonese standards, that’s not very good (or healthy). You get less variety this way, but hopefully slightly better quality control since it’s just one section (though you’d be surprised how many restaurants don’t do this right). May have better chances finding varying cuts at the deli’s in Chinatown.
As for the magical and signature crispy skin layer on top of the roast pork, the golden Cantonese standard is something called the equivalent of “sesame skin” in Chinese. If anything Ns1’s picture of the roast pork skin at Lei Garden is closer to that standard than Dragon Beaux, though to be fair they are a Michelin rated chain that’s semi upscale (at least they are not using Iberico Pork like the 2 or 3 star places). The skin shouldn’t be compared to Chicharrones, as “sesame skin” if done right is absolutely nothing like that, but if it resembles a bit, it’s not done anywhere near the sesame skin standard. It has been a very long time since I had the perfect HK roast pork skin, but it should be crispy (not overly firm or hard crunch), and have that roasted sesame texture (kind of hard to put that further into words), and a touch fluffy somewhere in between, and not dry.
Perhaps for SF/Dragon Beaux, that’s as good as it gets. It’s typically not something I would get for dim sum, but it is available to the roasties fans. Koi Palace and perhaps Dragon Beaux is also famous for their roast suckling pig dishes during dim sum lunch, but you’re looking at $20+ for a small order.