Make This: Bunker "Risotto", Spam Tuiles And Stewed Pork Cutlets

Chef-owner of Restaurant Ibid, chief proprietor of Nanyang Cuisine, and winner of MasterChef Asia, Woo Wai Leong has put together a dish showcasing his cooking style: a mix of Western techniques and Chinese ingredients. "I thought it would be quite funny to use some of the more time-intensive and complicated processes in this recipe, since you basically have all the time on your hands if you're stuck in a bunker," he shares. Impress non-existent dinner guests with cutlets made from canned stewed pork served atop a bed of "risotto" seasoned with canning liquids; and a very cheffy garnishing made with spam tuiles dusted with dehydrated pickled chillies.

Corn & Pickled Green Chilli Risotto, Spam ‘Tuiles’, and Stewed Pork Cutlets

Serves: 4 | Level: hard

Cook Time: 2 hours + 12 hour waiting

Make This: Bunker "Risotto", Spam Tuiles And Stewed Pork Cutlets 1

Dehydrated Green Chilli Salt:

  • 1 jar of Singalong pickled green chillies, drained. Reserve pickling liquid
  • Salt

Lay out the green chillies on a sheet pan and dry slowly in an oven at low heat overnight or until completely dry.

Blend the green chillies until they turn into a powder.

Weigh the green chilli powder and add half of its weight of salt and blend again.

Meat Cutlet

  • 1 can Narcissus Brand stewed pork chops, drained and deboned. Reserve liquid in the can.
  • 100g meat from the pork chops, shredded
  • 20g pickled green chillies, finely chopped
  • 25g jarred mayonnaise
  • 50g liquid from stewed pork chops
  • 1 tbs (is this tbsp?) cornstarch, mixed with a little water to form a slurry
  • Panko breadcrumbs
  • All-purpose flour (for coating)

Ensure all ingredients are at room temperature. Mix everything except panko and flour until well combined. Roll into balls and flatten into small patties.

Coat the patties with the panko, pressing the breadcrumbs hard into the meat so that it forms a solid coat.

Heat pot of oil and deep-fry until the surface is golden-brown and delicious.

Spam Tocino ‘Tuile’

  • 1 can of Spam Tocino

Slice Spam Tocino as thinly as you can manage using a mandolin.

Deep-fry until the edges are almost dark brown.

Remove from the fryer and drain on paper towels, teasing the pieces into conical shapes while still hot.


  • 2 cups short grain Koshihikari rice, washed 2 or 3 times and drained
  • 40ml sesame oil
  • 30ml neutral cooking oil
  • 100ml Shaoxing wine
  • 20ml oyster sauce
  • 20ml light soy sauce
  • 100ml reserved pickling liquid from pickled green chillies
  • 1 can creamed corn
    100ml reserved liquid from the canned corn
  • Water, as needed
  • Salt, to taste

Fry the rice in both oils until slightly toasty and fragrant but do not brown the rice.

Add Shaoxing wine and cook down until there is hardly any wine left.

Add oyster sauce, light soy sauce, the liquids from both the green chillies and canned corn. Mix to combine.

Now add water, a ladle at a time, letting it slowly cook the rice while stirring constantly to release the starches. You are looking for a creamy ‘sauce’ but with clearly identifiable grains of rice with a bite to them. It may take about 500g or more of water but remember to add it bit by bit and don’t worry if you use too much or too little, it’s about tasting constantly and adjusting as needed.

To serve:

Spoon risotto into bowls. Place the fried meat cutlet on top. Dust the Spam “tuiles” with the pickled green chilli salt and arrange them neatly around the dish.