Bricolage – “Kao Yuk” Soy Braised Pork Belly

$2.00 – $12.00

“This rich, flavorful pork belly is a celebratory dish my dad makes for special occasions and family get-togethers. All of my uncles, aunts, and grandparents have their own versions and secret recipes. This one is ours. I like to make mine with preserved lemon, but you can also use store-bought. Enjoy with steamed rice, in a sandwich, or in a hash.” – Lien Lin. Chef & Owner, Bricolage.

Recipe contains garlic and soy

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GIVING BACK

“The charity I’ve selected is the NAAPIMHA National Asian American Pacific Islander Mental Health Association. I want to bring awareness to the importance of mental health since there is often a negative stigma associated with mental health, especially in the Asian/American community. It’s even more important than ever during these unpredictable times. ” – Lien Lin

CHEF & OWNER LIEN LIN’S STORY

Lien Lin is a proud daughter of refugee parents who fled Vietnam to find safe harbor in Hong Kong. It was in this Hong Kong refugee camp where Lien was born. As a means of survival, her father worked at the docks, and her mother made street food. Once the family received sponsorship, they made the decision to move to Saratoga Springs, New York in 1981. Lien’s parents took on jobs working at restaurants and eventually opened their own Chinese restaurant in upstate New York. At the age of seven, Lien was already helping in the kitchen washing dishes and folding wontons – little did she know that this was the beginning of her career in the culinary arts.

Lien went on to graduate from The California Culinary Academy in San Francisco and joined the team at The Slanted Door, a nationally-acclaimed Vietnamese restaurant. Over the course of ten years, she advanced from line cook to Executive Sous Chef. During this time, The Slanted Door grew from one restaurant to a restaurant empire with seven restaurants receiving worldwide recognition.

Lien spent some time serving as the Executive Chef for Mama Tong, a producer of Chinese healing soups packaged for retail consumption. She also serves as a member of the Advisory Board of the Asian Culinary Forum Sprouts Cooking Club. In 2015, Lien became one of the founding members of Asian Food Mafia, a collaboration of local Asian chefs that promotes Asian cuisine.

In February 2015, Lien opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Chef and operator working alongside her business partner and husband, Edward Lin. Together they’re also raising three amazing boys under the age of 10.