Hot Dogs: Four ways
Franks get fancy as we reinvent the classic hot dog, four ways. This spring weather…
In partnership with local grocery delivery company Alpha Fresh, we asked some of Canberra’s most inspirational chefs to give us their staple recipes for lockdown—complete with shopping lists!
This week, ready your kitchen and tastebuds for a recipe from the home of XO Head Chef Anand Kumar Ramakrishna, known as AK.
AK is immediately recognisable as one of the original faces behind XO’s fast and furious success, bringing his culinary influences—Malaysian born and trained in French and Italian cuisine—to XO’s bustling kitchen.
Across six years of serving fusion cuisine in a once non-descript part of Narrabundah, XO’s reputation as one of Canberra’s most beloved casual fine dining restaurants has never wavered, and it’s easy to see why—just look at what AK serves up!
Today, he’s showing us how to cook his Char Siew Pork with pickled cucumber and enoki. *Chef’s kiss*.
What better recipe to celebrate our final week of lockdown?
CHAR SIEW PORK
MARINADE
METHOD
To begin, rub sugar and rose wine onto pork neck averaging between four hours to overnight.
Next, add all ingredients into a bowl and mix well till all combined, careful of powdered lumps. This marinade will be enough for 2 kilos of meat—use two tablespoons and store leftover marinate in a jar in the fridge for up to six months.
In a 220 degree oven, place pork neck flat on a wire tray, and into the oven for first seven minutes, then drop to 180 degrees for a further 13 minutes.
Next, spoon a little marinade on the cooked pork and grill on high till lightly charred. Let rest for 10 minutes then slice and place on plate.
CHILLI GINGER RELISH
METHOD
B lend chilli and ginger in a small blender or food processor. Cut both into smaller pieces to avoid blending too much which may make relish bitter.
Fine chop shallots, both green and white bits. Next, mix sugar, mirin and sake well till sugar is dissolved.
Then add the chilli mix and stir well. The relish should last well over a month if stored properly and chilled.
PICKLED CUCUMBER
METHOD
Mix all ingredients together except the cucumber and mushrooms and whisk well, adjust with more sugar or salt if needed.
Cut half cucumber horizontally, smash lightly with knife and toss with three tablespoons of dressing and add raw enoki mushrooms.
Want to make it easy for yourself? Order all these ingredients and more direct to your door via Alpha Fresh, with next day delivery.
Head to shop.alphafresh.com.au to order now
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