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CHEF SPOTLIGHT
213
April15
We asked Chef Pongpanich
to share the recipe for one of
Soi 60’s hottest menu items,
the Pork Belly Soi Sliders, in
case you’d like to give it a go
at home for your next dinner
party. But, be warned – while
it’s sure to be good, it might
not be the same without one of
Soi’s SiamMartinis or Passion
Fruit Smash cocktails in hand.
This recipemakes 24 servings
• 1½ carrots, julienned
• ½ daikon, julienned
• 2 cups white vinegar
• 250g caster sugar
• Sea salt flakes
• 5 red shallots, coarsely chopped
• 5 garlic cloves, coarsely
chopped
• 25g (5cm piece) of ginger,
coarsely chopped
• Vegetable oil
• 200ml Shaoxing wine
• 200ml light soy sauce
• ¼ cup dark soy sauce
• 60g rock sugar, crushed
• ½ bunch spring onions, coarsely
chopped
• 750g piece of boneless pork
belly, skin on
• 5 pieces star anise
• 3 whole cloves
• 1 piece cassia bark
• 3 pieces Chinese brown
cardamom
• 1 licorice root
• 2 Lebanese cucumbers, thinly
sliced on a mandolin
• 1 cup (loosely packed)
coriander
• 24 soft mini-rolls, halved
• 180g mayonaise
• 30g sriracha sauce (available for
purchase at Soi 60)
For pickled carrot and daikon:
1. Combine vinegar, sugar, 2 teaspoons of sea
salt flakes and 250ml of water in a jug, and
whisk together to create pickling liquid.
2. Place carrot and daikon in a sealable plastic
container, and cover with pickling liquid.
Cover and refrigerate to pickle for 5 days.
For master stock:
1. Process shallots, garlic and ginger in a food
processor to create a coarse paste.
2. Heat oil in a large stockpot over mediumheat,
and add shallot mixture. Stir occasionally
while frying until golden (3 to 5 minutes).
3. Add Shaoxing wine and bring to a simmer.
Reduce heat by half (for 2 to 4 minutes), and
then add soy sauce, crushed rock sugar, a
large pinch of salt and 4.5 litres of water.
4. Tie spices (star anise, cloves, cassia bark,
cardamom and licorice root) in a piece
of muslin to form a parcel, and add to stock
with spring onion. Reduce heat to low
and simmer to infuse for 30 minutes.
5. Submerge pork belly in master stock and
simmer until very tender (3 to 4 hours).
6. Carefully remove pork and transfer to a
tray lined with baking paper. Place another
piece of baking paper and tray on top,
evenly weighted with food cans; refrigerate
overnight.
7. Strain master stock and reserve for another
use, if desired.
Deep-frying pork:
1. Preheat oil in a deep saucepan or
deep-fryer to 175° Celsius.
2. Slice pork belly into 1.5cm-thick
pieces and cut length to fit rolls
(about 4cm).
3. Deep-fry in small batches until
golden and crisp (3 to 4 minutes).
Be very careful as hot oil will spit;
a spatter guard is recommended.
Drain on absorbent paper.
For sriracha mayonnaise:
Whisk mayonnaise and sriracha in
a bowl to combine, then refrigerate
until required.
For cucumber topping:
Rub 2 tablespoons of sea salt flakes
into cucumber in a colander and
set aside to drain excess liquid (30
minutes). Rinse well under cold
running water, dry on absorbent
paper and then set aside.
Finishing touches:
Spread rolls with pork belly,
cucumber, pickled carrot and
daikon, and coriander, and finish
with sriracha mayonnaise. Sandwich
with tops, and serve.
Photo by Ken Tan