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*Don’t worry! No bunnies/rabbits were hurt (or cooked) in the process of making Bunny Chow! 🙂

It’s time for the first International Incident Party for 2011!! And the theme for the first party? HOT DOGS!! The Boy and I decided to up the stakes and intepret this dish on our own… we had two criterias… first it had to resemble a Bunny Chow and second, it had to emulate a deconstructed Coney Island Hot Dog…. 

So my friends, do tell which you prefer… 



Or the Boy’s? 

Either way… here are the recipes for both of them…. for the brioche (bread) recipe, please see my post on Home-Made Brioche

Bunny Chow Dog 1
for chilli minced pork with chick peas
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1/2 teaspoon of nutmeg
1/2 teaspoon cinnamon powder
1/2 teaspoon of coriander seed (grounded)
1/2 teaspoon of chilli flakes
Half a chorizo sausage (quartered and pan fried)
1/4 brown onion (diced)
~100 grams of minced pork
1/2 cup of canned tomatoes
1 teaspoon Worcestershire sauce
3 tablespoons of Chicken Stock
1/4 cup chickpeas 

First saute onions until soft. Add in minced pork and brown. Add all the aromats (cumin, coriander, paprika, cayenne pepper, chilli flakes, coriander seeds, nutmeg)

Stir fry everything until the pork cooks throughly. Add in the chicken stock, Worcestershire sauce and tomato paste and let simmer for 5 minutes.

Add in the chickpeas, stir-through and let simmer for another 5 minutes.

Remove from heat and set aside.

Meanwhile, pan-fry the chorizo quarters until crisp. Drain and set aside. Using the brioche, cut the top of the brioche and scrap out the inside with a teaspoon until it resembles a cup.

Decorate and serve as you wish with whole mustard grains, tomato relish, capers and gherkin.

Feast your eyes (and tummy). I was so hungry after cooking and serving this up that I ate it all up before remembering that I didn’t take as many photos as I would have liked!

Now for the Boy’s own interpretation (I wasn’t home when he did his, but you can see we both think alike in terms of the plating and cooking).

The Boy: Whenever I think of Hot Dog, one thing comes to mind… which is reminiscing about A&W’s Coney Dog when I was a child. So the challenge was to recreate a similar sauce (but with pork) and giving the dish a modern twist using Bunny Chow. I first heard of Bunny Chow from the World Fare Bustaurant on an episode of Unique Eats. Bunny Chow is usually filled with curry in South Africa but it should go well with a coney dog sauce as well. So here goes…

Bunny Chow Dog 2
for minced pork coney dog sauce
1/4 brown onion (diced)
1 medium tomato (diced)
100ml of tomato paste
1 teaspoon of tomato chutney
~200 grams minced pork (marinated with salt & pepper for approx. 3-5 hrs) – *you can substitute it with beef, chicken or turkey.
1/4 teaspoon of cumin seeds (grounded)
1/4 teaspoon of celery seed (grounded)
1/4 teaspoon of black pepper (grounded)
1/4 teaspoon of cayenne pepper (grounded)
1 teaspoon of chilli powder
1/2 tablespoon of yellow mustard
1/2 tablespoon of sugar
1/2 teaspoon of salt (adjust if necessary)
1 teaspoons of Worcestershire sauce
1/2 cup of water
1 Chorizo sausage

Cut the chorizo sausage into 2. Trim the sides and top of both sausages until you get a rectangular shape. Remember to keep the leftover (trimmed) chorizo for later. Pan fry the 2 Chorizo rectangles till crispy or slightly charred. Keep them aside.

Dice the leftover chorizos and fry them in 1 tablespoon of oil on medium heat for 30-45 seconds. Add the minced pork and fry for another 1-2 minutes. Break the mince pork into smaller pieces as they tend to stick together.

Add in the diced tomato, onion, ground cumin, celery seeds, black pepper, cayenne pepper, chilli powder, mustard, Worcestershire, sugar and salt. Give it a quick stir and continue to cook for another 1-2 minutes.

Add in the tomato paste, tomato chutney and water. Lower the heat and let it simmer (uncovered) for about 30 minutes or until it thickens into a sauce like consistency.
Give it a stir occasionally. While waiting for the sauce, prepare the bunny chow holder by cutting the top of the brioche and scrapping out the inside with a teaspoon until it resembles a cup.

Once the sauce is ready, fill the brioche with it. Be generous 🙂
Stand the rectangular Chorizos on the plate and top it with gherkin relish or mustard if you prefer.

Don’t you agree? He didn’t see my take on this, and yet… how similar does it look to mine?

Thanks again to for hosting this fun event!! Please visit all these other fabulous foodies below to see their take on the International Incident Hot Dog Party!