MICHELIN Guide Collaboration
Chef Wes Guo
Today’s recipe is combining pork belly, scallion, ginger, chilli and chocolate with Rémy Martin XO. A recipe from Michelin Starred Chef Wes Guo.
CHOCOLATE LÓO-BAH (BRAISED PORK BELLY) WITH RÉMY MARTIN XO BY CHEF WES GUO
About Chef Wes Guo
Chef Wes Guo is a self–taught cook who grew up in Taiwan. He was born in 1984 and graduated from the school of Food and Beverage Management. Growing up in a non-typical kitchen, he used to run a food stall in a night market on his journey to becoming a chef.
Drawing his inspiration from the multi-ethnic culture and diverse local ingredients of Taiwain. He delved deeply into the origins of ingredients, put his heart into understanding food production, which all reflects to his philosophy, “it is the ingredients that teach me how to cook” says Chef Wes Guo. And this is what EMBERS is doing.
Chef Wes Guo believes that cooking is born out of care and understanding, using different kinds of perspective to create his own taste of Taiwan.
He has dedicated himself to agricultural and environmental issues during his cooking inspiration from the multi–ethnic culture and aboriginal diverse local ingredients of Taiwan.
Your impression of Rémy Martin XO?
In Taiwan, a bottle of Rémy Martin XO plays an important role on the table of every generation. It also delivers an impression of being a must–have for banqueting and giving a symbol of ceremonial occasions.
Why did you use this product, and not another one from our range?
On Chef’s perspective, Rémy Martin XO has rich spicy and fruity flavors, which corresponds to the food culture from multi–ethnic group of Taiwan.
How does your recipe and its ingredients match with Rémy Martin XO? What flavours are revealed?
Using essential spices in family kitchen, such as scallion, ginger, chili and chocolate that is always an indispensable snack in every family refrigerator. Chocolate gives the dish a slight bitterness, while it balances Rémy Martin XO’s smoothness and perfects the dish at the same time.
« Chocolate gives the dish a slight bitterness, balances Rémy Martin XO’s smoothness and perfects the dish at the same time.»
CHOCOLATE LÓO-BAH (BRAISED PORK BELLY) WITH RÉMY MARTIN XO BY CHEF WES GUO
INGREDIENTS
FOR THE PORK:
300g pork belly
1 sweet potato
1 yellow lemon
70g scallion
2 red chili
30g ginger
FOR THE SAUCE:
40g dark chocolate 90%
2g Taiwan Maqaw pepper
50g salt
130g sugar
4 tbsp vegetable oil
1L water
Method
STEP 1
To brine the pork:
Add 15g salt, 10g sugar, and 5g sliced ginger to 500mL water for the brine liquid.
Soak the pork belly into the brine for 2 hours. After that, dry the meat with paper towel for further use.
STEP 2
To braise the pork:
Heat up a pot with 4 tablespoons of oil, then stir-fry 60g scallion chunks, 2 burnt red chilies and 25g sliced ginger until golden brown. Add the chocolate to melt and 500mL water, put the pork belly in and simmer for 20 minutes.
STEP 3
To make the sauce:
Make some caramel with 30g sugar in a saucepan, then add Maquaw pepper to braise liquid from the previous step. Reduce the sauce till thick, then blend it until smooth. Season with 90g sugar and 35g salt.
STEP 4
To plate and serve:
Sear the pork belly till golden crust forms, and slice for plating. Serve with sauce and steamed or grilled sweet potato. Shred some scallions and gingers for decoration. Zest a lemon and squeeze some lemon juice for the final touch.
Serve with a glass of Rémy Martin XO.
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