Eat Street

Four Seasons in One Evening - Tuesday 9 May 2017

Eat Street 2017 takes you on a journey into a food and beverage wonderland, bringing together over 50 of Melbourne’s best chefs and Australia’s top wine & beverage companies at the Sofitel Melbourne On Collins. 

Sample unique entrée sized signature dishes from our finest local restaurants at your leisure as you enjoy a night of entertainment and fundraising for Variety - the Children's Charity.

Eat Street has been running for 18 years and has raised thousands of dollars for Australian kids in need.

RECIPES

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

INGREDIENTS

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

black vinegar

 

Apple Slaw

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

 

Nuoc Cham

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

500ml water

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.

 

TO MAKE

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

refrigerate.

 

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

towels.

 

To make the slaw, combine all ingredients and nuoc cham in a bowl and toss

to combine.

 

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

black vinegar.

Serves 4 as part of a shared meal