1 U.S pork chop (200g) Salt and freshly ground pepper, to taste 1 garlic clove, peeled and crushed 3ml olive oil, extra for pan-frying 1 rosemary sprig 50g Japanese mix 20g (each) Dijon mustard,...
500g (each) pork belly and pork shoulder, trimmed and cut into big pieces Marinade 60ml port wine 40ml cognac 50g DB special mixed spices and salt Pink salt, freshly ground white pepper, sugar...
Rock salt, for brine 1 pork shoulder, (about 4.5kg and skin-on) 1 (each) lemon and orange, zested and juiced 50g mustard 400ml water 10g garlic cloves, crushed 100g thyme Spread rock...
Cooking oil, for sautéing and deep-frying 10g (each) minced red onions and garlic 50g minced chicken meat 1 chicken thigh, de-boned and skin removed 5g chopped walnuts Black pepper sauce, to taste 100g wheat starch 150ml hot water 30g...
Cooking oil for deep-frying 150g leeks, slivered 150g garlic cloves, peeled and slivered 100g (each) spring onions, ginger knobs, scraped and shallots, peeled and slivered Australian wagyu beef cheek (500g) ...
five-spice braised pork cheek with Marmite butter sauce & mayo dressing By Chef Benedict Yong 2 pork cheeks 20g five-spice powder 15g (each) garlic powder and onion powder 5g salt ...
Butter Chicken With Garam Masala By Chef Spencer Yap 1kg chicken thighs, cubed 1kg tomato purée 400g butter 100g milk powder 50g (each) chilli powder and salt 30g methi herbs ...
200g Iberico collars Chopped chives, for garnishing Olive oil, for drizzling Marinade 60ml balsamic vinegar 45ml light soy sauce 60ml olive oil 5 garlic cloves, crushed and peeled
