Made by Chef Miko Aspiras

Sesame Tuna Aburi Tataki Salad
Pork and Beans
Pili Donuts and Cream


15 servings (approximately 100g per serving)


Cooking Method:

  1. Roll pork belly with the lemongrass skewered inside, use a twine

  2. Prepare the brine by mixing water, rock salt, crushed black pepper corns, star anis, bay leaf, crushed garlic cloves, cinnamon powder, mace powder, fish sauce and ginger to taste

  3. Brine pork belly for at least 8 hours

  4. After brining, drain excess water by placing the belly roll on a cooling rack, let the excess water drip for at least 30 minutes

  5. Roast in a 170C oven for 3 hours

  6. Cool it down, remove lemongrass, slice

  7. Then deep fry in Grande rice bran oil until skin is crisp, drain excess oil

  8. Blend all dressing ingredients together in a food processor

  9. Add salt and pepper to taste

  10. Deep fry the chorizo slices and set aside

  11. Deep fry the potatoes, smash it, mix in the white beans, and chorizo and toss in dressing

  12. Serve on the side of roast pork, serve with lemon slice and sprinkle with some rock salt


  • 165g Boiled white beans

  • 145g marbled potatoes (boiled, drained)

  • 100g of sliced thick discs Chorizo


  • 45g coriander

  • 45g basil 

  • 25g parsley

  • ⅙ teaspoon red chilies

  • 1 ½ tablespoon lemon or lime juice

  • 65g sundried tomato brined in oil

  • 2 tablespoon Grande rice bran oil 

Pork Belly Roll

  • 500g pork belly roll

  • Crushed lemongrass stalks

  • 3L water

  • 5 tablespoon rock salt

  • 10 pcs crushed black pepper corns

  • 6 pcs star anise

  • 4 pcs bay leaf

  • Ginger (to taste)

  • 4 crushed garlic cloves

  • 2 teaspoon cinnamon powder

  • 2 teaspoon mace powder

  • 3 teaspoon fish sauce