Dish in Focus: Barbecue pluma Iberico char siu at Hong Kong's Mott 32
Boasting nine branches around the globe, from Hong Kong and Las Vegas to Dubai and Toronto, Mott 32 is one of Hong Kong's most successful culinary exports, having first opened in Central in 2014. Recognised by the
100 Top Tables guide since 2017, the Iberico char siu with yellow mountain honey remains a must-try.
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An essential staple in Cantonese cuisine, char siu – or barbecue pork – is one of the most popular Chinese roast meats, and one that
chef Lee Man-sing learned to make when he was just 14 years old.
'I started cooking when I was very young. My mother's eyesight wasn't very good so I had to help my family by doing chores and would cook simple things like stir-fried vegetables and rice. Then when I was 14, I got a job working at a cha chaan teng delivering food,' says Lee. 'The head chef thought I was hard-working so he took me under his wing. For six months I learned how to make char siu and duck as well as egg tarts and pineapple buns.'
Chef Lee Man-sing has been executive chef of Mott 32 Group since 2014. Photo: Handout
With a stellar career behind him, working his way from local cha chaan teng to Mandarin Oriental, Fortune Room and Hoi Yat Heen, Lee has been executive chef of Mott 32 Group since 2014. Here, he blends traditional Chinese flavours with Western techniques, crafting the Mott 32 culinary vision, which includes frequently working on flavour development and improving the menu's signatures, like the Iberico char siu.
'We spent a long time reviewing the original roasting and preparation methods with a key focus of finding the perfect balance of succulent pork and roasted char flavour,' says Lee.
Mott 32's barbecue pluma Iberico pork. Photo: Handout
Original inspiration came from the restaurant's initial menu development process, where other Maximal Concepts chefs were invited to taste and review the dishes. 'One chef hailed from Barcelona and upon tasting char siu made with Chinese pork suggested we try the same process with the pluma cut of Iberico pork.' So, whilst maintaining the authenticity and tradition of Chinese cooking, Lee sourced the meat from top-grade Iberian pigs. 'Each cut comes from [pigs] raised on a diet of acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbecue chefs,' Lee explains.
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The meat is marinated in a secret recipe of house-made char siu sauce, to deliver the perfect balance of sweet and savoury. Once roasted until soft and tender, a light glaze of yellow mountain honey is then brushed over the pork to finish, adding a final rich touch of flavour.
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