This recipe from Chef Kwanghi Chan is an grown up interpretation of the late-night snack food popular in Ireland, the spice bag – which has gained popularity as the new Irish/Chinese street food of choice in Dublin particular in recent years.
Kwanghi’s spice bag recipe is a combination of Chinese char Sui pork belly, crispy chicken wings, and chips served inside a paper bag for a fuss-free clean up.
Char Sui Braised pork Belly
– 500g pork belly meat, cut into small cube 3cm pieces
– 70ml of rice wine vinegar
– 70ml of dark soya sauce
– 70ml of honey
– 1 piece of fresh ginger, thumb-sized, peeled
– 3 garlic cloves
– 2 tbsp of ChanChan Spice Bag Seasoning
– 500g chicken wings (de-boned optional)
– 1 lemon
– 5 beaten egg whites, for egg wash)
– 100g of potato flour, for dusting
– Sunflower oil, for deep frying
Salt Shoe String Chips
– 1kg Maris Piper potatoes, skin on, cut into shoe string chips
– Sunflower oil, for deep frying
Vegetables for wok
– 1 red peppers and 1 green pepper, sliced 1mm
– 1 banana shallot, sliced 1mm
– Donegal rapeseed oil
– 3 tsp, ChanChan Spice Bag Seasoning, more or less depending on your own taste.
– 4 red chillies, finely sliced
1. Start off by making your braised pork belly.
2. Remove the meat pieces, and cut into 3 cm. Cover the diced belly meat with the ginger, garlic in a plastic bag and get a rolling pin and smash them gently this will release more flavour that chopping, dark soy, honey and rice wine vinegar.
3. Add Spice Bag seasoning. Leave to marinade for 30mins in refrigerator.
4. Cover the marinated meat with water and place in the oven at 180c for 30 mins and stir for 10 mins, until tender then continue to gently simmer for around 1 and half to 2 hours, until the pork is soft and tender by taste.
5. On to de-boning the chicken wings, make a cut it in the middle of the wings and remove them, or you can choose leave them.
6. Place them in the beaten egg mix, and fork them out of the egg mixture in to potato flour and let it rest for 5 mins and deep fry until crispy.
7. Remove the chicken wings and leave to drain on some kitchen towel.
8. Remove the cooked and tender pork belly meat, placing into a dish or tray, and strain the meat from the liquor.
9. Preheat the fryer, ACTi fry, or deep fat fryer.
10. Place the shoe string chips into the fryer and cook until cook and crispy, drain on a paper towel in a bowl and keep warm.
11. In a large wok over a low heat drizzle rapeseed oil, and fry the shallot and peepers, making sure that they are not too crowded (you may need to use two). Sprinkle spice mix to taste.
12. Throw in all the cooked belly pork meat, cooked crispy chicken wings and the chips and toss in the wok and add some more of the spice bag mix all over and keep tossing in a bowl.
13. Then spoon everything into paper bags add some slices of red chilli to each bag and serve! If you like it spicy add ChanChan Hong Kong Street dauce with it! It’s delicious.
Born in Hong Kong and raised in Donegal, Kwanghi Chan is the Hospitality Development Chef for BaxterStory. He launched his unique Asian flavoured ChanChan sauce in 2016, and is also brand ambassador for Amoy Food.
He regularly features in TV shows including RTE’s Today Show and TV3’s 6 O’Clock Show, and hosts cookery demonstrations at Cooks Academy. Prior to his role with BaxterStory, Kwanghi worked in the Terrace Restaurant, The City West Hotel and Waterford’s Cliff House Hotel.