Phil & Jason’s City Kitchen: Colourful Asian Recipes

24 May, 2015

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From the fragrant, sour, salty sweetness of Thai to the sticky, umami-rich punch of Chinese cuisine – Asian food has got a lot to love.

Fresh, light, bright and jolting awake tired taste buds, my take on Asian food has been informed by trips around the continent, as well as favourite restaurants and cookbooks.

Sharing the Asian-food love, last week my partner Jason and I hosted an Asian food workshop in my Kings Cross kitchen, teaching chefs how to craft some crowd-pleasing favourites using the following colourful Asian recipes.

Char Siu Pork

Served here as a type of Chinese pulled pork, this still very much on-trend type of meat is served dialled up with heady Chinese spices, a real hit of ginger and the distinct taste of fresh coriander leaves.

Taken up another notch when paired with piquant and bright orange kimchee, this is a colourful Asian recipe for tucking into. Washing down with an ice-cold Chinese or Korean beer is a must!

Serves 6.

1 kg pork shoulder cut into 2 pieces
500g chicken stock

3 x tablespoons. honey
3 x tablespoons. hoisin sauce
3 x tablespoons soy sauce
1 x teaspoon Chinese five spice powder
1 x teaspoon freshly ground white pepper
4 x cloves garlic thinly sliced
Small piece of ginger peeled a thinly sliced

To Serve:
Iceberg lettuce or little gem lettuce leaves washed and soaked in iced water, dried in salad spinner, then stored in the fridge
Thinly sliced Spring onions
Mint and coriander leaves



1.) Combine all of the marinade ingredients in a bowl.

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2.) Marinate the pork in the marinade overnight in the fridge. Give the pork a couple of turns in the sauce to make sure that all sides have marinade on them.
3.) Place the pork and marinade in a casserole dish and add chicken stock, it should not cover the pork completely.
4.) Heat oven to 120 degrees.
5.) Place the casserole on the hob and heat until boiling.
6.) Cover with a lid, or parchment paper and foil, then place in the pre-heated oven and let cook slowly for 5/6 hours.

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7.) Check occasionally and baste. The meat is cooked when you can pull the pork into shreds with 2 forks.
8.) When cooked, take the casserole out of the oven, and separate the pork from the sauce, placing the sauce in a small saucepan.
9.) Reduce the sauce by half.
10.) Serve the pulled pork in crisp icy cold iceberg or little gem lettuce leaves, topped with a little of the reduced sauce, plus spring onions, mint and coriander leaves, and little bowls of kimchee and steamed white rice on the side.

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Coconut Poached Chicken Salad

Another top trend, the exotic coconut (see our recent piece on the trend: Trend Spotlight: London’s Coconut Trend) makes its way into this super colourful and uplifting salad with winning textures – just the thing you want to eat when the sun comes out.

Great topped with the following Punchy Asian Dressing, but remember – this sauce is best made the day before serving!

Serves 4.


Poached chicken:
2 x 400ml tins coconut milk
1 x tablespoon grated palm sugar
1 x lemongrass stem, pale part only, trimmed and chopped
2 x garlic cloves, thinly sliced
1 x 4 cm piece ginger, cut into matchsticks
2 x tablespoons chopped coriander root
1 x fresh long red chilli, thinly sliced
4 x 150g skinless chicken breast fillets
2 x tablespoons soy sauce

Ginger & lime dressing:
60 ml lime juice
2 x Birdseye Thai red chillies, finely chopped
2 x tablespoons fish sauce
1 x tablespoon grated palm sugar
1 x 8cm piece ginger grated

4 x rainbow carrots, thinly sliced with a vegetable peeler
8 x rainbow radishes thinly sliced
150g edamame beans, podded and blanched
I x bunch mint, leaves picked
I x bunch coriander, leaves picked
Toasted coconut flakes and crispy shallots and crispy garlic to garnish


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1.) Combine the coconut milk, palm sugar, lemongrass, garlic, ginger, coriander root, chilli and soy sauce in a large saucepan over medium-high heat and bring just to a simmer.

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2.) Reduce the heat, add the chicken, cover and simmer very gently for 5 minutes.
3.) Uncover and very gently simmer for a further 10 minutes, or until the chicken is just cooked through.
4.) Remove the pan from the heat and set aside for 5 minutes.

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5.) Remove the chicken from the pan and set aside for 5 minutes before slicing thinly. Set aside.

Ginger & lime dressing:
1.) Combine all ingredients, taste, it should be hot sour, sweet and salty.
2.) Pour over coconut poached chicken.

Assembling salad:

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1.) In a large bowl mix the shaved carrots, shaved radishes, edamame, mint, and coriander leaves.

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2.) Add the coconut poached chicken, tumble all together.
3.) Serve in a crisp iceberg cup and top with some Asian dressing, crispy shallots, crispy garlic & toasted coconut.

Jason’s Punchy Asian Dressing

Jason’s concoction – a great Asian-inspired dressing that you’ll have to stop yourself from topping on everything!

Best made the day before so that the flavours can infuse thoroughly.

1 x shallot, peeled, halved and finely chopped
A small piece of root ginger (around 30g), finely grated
1 x small clove of garlic, peeled and crushed
1 x small red chilli, trimmed, seeded and finely chopped
1x tablespoon Sriracha
½ x tablespoon ketjap manis soy sauce
1 x teaspoon Chinese black vinegar
50-60ml vegetable or corn oil
Salt and freshly ground black pepper
½ x tablespoon chopped coriander

1.) Whisk all the ingredients together, season lightly, and leave to infuse in the fridge overnight.

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2.) Serve on the Coconut Poached Chicken Salad, or as you please!

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