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Chef Jowett Yu demonstrates the processes behind the creation of one of his signature porcine dishes
It was just this past summer that Taiwanese-born chef Jowett Yu, who came to fame with his award-winning restaurants Mr Wong and Mrs G in Sydney, packed up his bags to open his first restaurant in Hong Kong: Ho Lee Fook. Since then, we’ve been delighted with his take on classic Chinese flavours, which have been modernised with his inventive approach to food.
In the video below, chef Yu demonstrates how to re-create his rendition of grilled pork belly, which is served with a refreshing red cabbage salad. The dish encapsulates some of the best flavours found across Asia, with just a hint of spice in the chilli salsa that beautifully complements the tender meat.
Videography by Tyrone Wu
Ingredients
½kg pork belly
Olive oil
Salt
For the salad
75g red cabbage
10g Vietnamese coriander
50g bean sprouts
For the dressing
100ml fish sauce
100ml water
100ml sugar
100ml vinegar
Juice of one lime
For the chilli salsa
10 long red chillies
25g garlic
25g black beans
5 coriander roots
Ho Lee Fook, G/F, 1-5 Elgin Street, Central; +852 2810-0860
