Event Ambassador John McLeay of Red Spice Road Shares His Favourite Recipes
Renowned Executive Chef at Red Spice Road, Red Spice Road QV and Burma Lane, John McLeay has this year signed on as our 2017 ambassador, and is excited to be a part of this well-established event.
"Eat Street is such a respected evening in the hospitality industry raising much-needed funds for a very worthy cause. I am stoked to be the ambassador this year and excited to add some extra spice to the event with my famous Red Spice Roadpork belly!" Said John.
John McLeay's love affair with Asian food began in his early twenties on a trip to Thailand. Overwhelmed by a symphony of new sights, smells, sounds, flavours and exotic ingredients, John started his culinary adventures through Asia and has never looked back.
Pork Belly with Apple Slaw and Chilli Caramel
800g piece pork belly
1lt master stock
1 large red chilli, seeded and sliced
1 large pinch spring onions, chopped
2 cups tapioca starch
100ml light soy sauce
2 table spoons five spice powder
1lt vegetable oil
6 mint leaves, torn
1 pinch coriander leaves
6 Vietnamese mint leaves
6 shiso leaves, torn
50g cabbage, shredded finely
20g red cabbage, shredded finely
½ green apple, sliced finely
2 garlic cloves
50ml fish sauce
50ml lime juice
50ml rice vinegar
2 red bullet chillies, sliced
70g caster sugar
Mix all the ingredients in a bowl stir until the sugar dissolves. Leave to stand
for at least 30mins before using.
Chilli Caramel (200ml)
500g caster sugar
3 small red chillies, chopped
12 star anise
100ml fish sauce
100ml light soy sauce
In a saucepan add the sugar and the water and bring to the boil. Continue to
boil until it starts to caramelize. Add the chillies, star anise, fish sauce and the
soy being careful that the caramel does not splash you. Turn down the heat
and simmer for 5 minutes then turn off completely and leave for 5minutes.
Strain and set aside for later use.
Pre-heat oven to 180°C. In a baking tray, combine the pork and master stock.
Cover with foil and cook in oven for around 4 hrs checking occasionally to
ensure the master stock has not reduced too much. If it has, top up with a little
more master stock or water.
Once cooked, allow to cool slightly and remove the pork, place it on a tray and
When completely chilled, cut the pork into 8 pieces and place into a bowl.
Add the soy sauce completely coating the pork then pour out remaining
sauce. Add the tapioca starch and five spice making sure you coat the pork
pieces evenly, dust off any excess starch.
In a wok heat the oil to 170°C. Add the coated pork pieces to the wok being
careful that the oil doesn’t boil over, you may need to do this in 2 batches. Fry
the pork for around 7 mins remove from the oil. Set aside to drain on paper
To make the slaw, combine all ingredients and nuoc cham in a bowl and toss
Heat chilli caramel in a wok or frypan. Add spring onions, chilli and the fried
pork and cook for 30 seconds. Transfer pork to a bowl, pouring the caramel
mixture over the top. To serve, top pork with apple slaw and a side dish of
Serves 4 as part of a shared meal