Flavourful, universal and affordable, pork is the jack of all trades in the realm of protein. Many call it their go-to meat for its versatility – its ability to be the main star of the table at festive dinners and to play a humbler role in lifting up a veggie dish like a good sidekick. With the Lunar New Year on the horizon, in a few weeks we’ll be ringing in the Year of the Pig. This got us thinking about the pork dishes around town that we’ve most enjoyed.
Here’s our round-up:
Chachawan – khor moo yung (pork neck)
This dish takes us back to hot hummer evenings spent out on the buzzing streets of Bangkok. Chachawan’s pork neck is marinated in garlic, coriander and pepper before being grilled and sliced thinly. This marvellously marbled meat is so tender and packed with flavour that it’s almost impossible to stop reaching out for more. The lightly charred edges bring a deep, smoky flavour to the dish. Top it off with Chachawan’s homemade jhim jaew sauce (chilli sauce) for a punch of heat.
206 Hollywood Road, Sheung Wan, 2549 0020
MEATS – Iberian porchetta
Pirata Group’s MEATS is a carnivore’s heaven, with pork dishes aplenty. Trust us, it’s a bit difficult settling on a single dish with all their awesome offerings. The Iberian porchetta, however, is the kind of showstopper that gets everyone at the table to quiet down and dive in. The herbs massaged into the porchetta lend a tremendously aromatic flavour to the pork, which is roasted to succulence. But like an alluring ring of fire, the crunchy crackling that coats the roast makes it the perfect dish for a proper pig-out (no pun intended). A zesty salsa verde is served on the side to bring a bright contrast to the fatty pork.
28–30 Staunton Street, SoHo, Central, 2711 1812
Brickhouse – Squealer taco
The Squealer is our favourite taco at Mexican bar and restaurant Brickhouse. Slivers of juicy, slow-cooked pork neck, pineapple salsa and coriander are brought to life by a splash of lime juice and a cheeky topping of crunchy, salty pork rinds. We invite fellow pineapple-on-savoury naysayers to drop the rule for a moment to enjoy the harmony of flavours.
20 D’Aguilar Street, LKF, Central, 2810 0560
Pirata – My Mama’s Meatballs (M.M.M.)
This made the list because Mama knows best. One of the restaurant’s signature dishes, Pirata’s meatballs are a hearty, succulent blend of pork and beef, served with a simple, fresh marinara sauce. We love this dish on its own, but cheese lovers can ask for a sprinkling of Parmesan for an extra wave of umaminess.
239 Hennessy Road, Wanchai, 2887 0270
Sohofama – xiao long bao
With its perfectly thin dumpling wrappers and piping-hot soup, these xiao long bao are worth a hike up to PMQ. The filling is perfectly savoury without overmasking the delicious taste of the organic Danish pork. Sohofama’s xiao long bao are topped with a hint of black truffle, adding an earthy aroma to each bite.
Unit SG09–SG14, G/F, Block A, PMQ, 35 Aberdeen Street, Central, 2858 8238
Kaum by Potato Head Hong Kong – babi guling
Hailing from Bali, much like Potato Head itself, is babi guling (which translates to “turning pig”), a suckling pig roasted over a spit whilst being rotated by hand. Words cannot describe the experience of this Indonesian feast, but we will try… Infused with Balinese spices, the meat itself is tender and bursts with flavour. The babi guling’s crisp skin is paper thin with a fine layer of fat, filling your mouth with a remarkable contrast of texture. Kaum’s babi guling comes with three delicious condiments and must be ordered in advance.
100 Third Street, Sai Ying Pun, 2858 6066
Tiger Room – pork cutlet curry rice
For those craving comfort, Tiger Room’s pork cutlet curry rice is the perfect pick-me-up. The pork is extremely juicy and tender even after being deep-fried. Coated in a light, golden batter, the cutlet has a gentle crunch that doesn’t overpower the meat. Adding flare to the dish is a lip-smacking Japanese-style curry sauce and a bed of steamed rice. Simple and scrumptious.
24 Gough Street, Central, 2110 1163
Ham & Sherry – Ibérico pork and chorizo burgers
Made with the crème de la crème of pork, these savoury patties are lightly charred and topped with a bright contrast of bell pepper and pickle, with sweet notes from a smear of black garlic, all held together by a buttery bun. There’s not a thing we’d change, except for their size… because we didn’t want these burgers to end.
1–7 Ship Street, Wanchai, 2555 0628
What are your favourite pork dishes in Hong Kong? Share them on Instagram and remember to tag @dishtag and use #dishtag
