aPORKalypse was the very first supper club dinner I did at Wok & Barrel and also the first dinner of Ownself Make Chef.
We go down this Piggy RabbitHole with some of the classics while incorporating some new PORKING great ideas.
email ownselfmakechef@gmail.com to chope your seats
99 per pax
With 8 courses of PORK, aPORKalypse promises to go HOG THE WAY.
Lard chang puteh
Crispy pork belly croutons glazed with soy caramel, peanuts and ikan billis
Savoury min jiang kueh
Crispy bacon, freshly grated coconut, peanuts and crispy garlic bits in freshly made pancakes
Hot Pork!
Crispy fried hot pork. Marinated spicy pork belly. Deep fried and served with coleslaw.
PORKING GOOD
Beauty in a Pot pork broth, hokkaido pork belly slices, deep fried pork meatballs
PORK & Barrel
5 spice coffee rub pork confit, pan seared and served with nasi lemak. The Wok & Barrel classic is given an update, a dry rub of coffee, 5 spice powder, brown sugar and sea salt flavours pork shoulder, cooked for 24 hours in lard with sous vide. Grilled over charcoal. Lard sambal, twice steamed nasi lemak
21 days Lard Dry Aged Miyazaki pork sirloin
Juicy, tender sirloin, served with ikura and truffle shavings, soy vinegar reduction
Shen’s True Loves
Durian tempoyak kurobuta pork ribs
Slow cooked kurobuta pork ribs (marinated with durian tempoyak for 48 hours), deboned, and grilled
ChocoLARD Ice Cream Sandwich
Chocolard (Valrhona chocolate lard sourdough) Candied Bacon, Gula Melaka ice cream
Ownself Make Chef 