Brand New Site

13.05.17

Welcome to our brand new site! We’ve been hard at work in 2016 creating brand new menus and sprucing up our old menus to bring summer  2017 in with a bang. We hope that you’ll find what you’re looking for here. Meanwhile we’ll be posting a few recipes and updates on what we’re doing throughout London. Give them a go and let us know how you get on! Here’s to a delicious and healthy 2015 to all of us.

Michael

My Mum’s from the Philippines, so I had an awesome childhood eating some delicious food from there. Below is a recipe for one of my favourite dishes (I’ve adapted it from this recipe), which is a signature dish of the Philippines. Hearty and tangy, it’s just perfect served with a side of bean sprouts, carrots and fluffy rice.

  • 700g pork belly, chopped (Make sure there’s a bit of fat on the meat to prevent it drying out)
  • 700g lbs chicken thighs & legs
  • 4 dried bay leaves
  • 2 teaspoons whole peppercorn
  • 1 head garlic, slightly crushed
  • 6 tablespoons vinegar (white or sugar cane)
  • 250ml soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons brown sugar
  1. Combine pork, chicken, vinegar, soy sauce and garlic in a pot. Leave 3 cloves aside and cover the pot. Leave for 30 minutes to marinate.
  2. In a pan add the oil and mince the left over garlic. Fry until fragrant and then brown the chicken and pork.
  3. Add the meat and garlic back to the pot along with all the other ingredients and simmer for 45 minutes.
  4. Reduce the sauce down until thickened slightly and serve immediately.

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