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Exclusive Street Food Recipes

As a special thank you to all the street food lovers out there, we’ve got some insider recipes from LA street faves The Grilled Cheese Truck, Coolhaus and Manila Machine for you to whip up at home. Enjoy!

Manila Machine’s Pork Belly and Pineapple Adobo

Serves 6 to 8 (Photo Credit: Cathy Dahn)

¾ cup Filipino cane vinegar
1 ½ tablespoons sea salt
1-2 teaspoons freshly ground black pepper
2 pounds pork belly, cut into 1-inch cubes
6 cloves garlic, smashed and peeled
2 bay leaves
1 can (14 ounces) pineapple chunks, drained

1. In a medium bowl, combine the vinegar, salt, and pepper.
2. Place the pork belly, garlic, and bay leaves into a large Dutch oven, then pour the vinegar mixture into the pot. Place the pot over high heat, bring the liquid to a boil, then reduce heat, cover, and simmer for one hour.
3. After one hour, taste the sauce for seasoning–adding more salt as needed, or adding water to dilute vinegar if desired.
4. Remove the pork from the sauce with a slotted spoon and place the pork on a cookie sheet; broil the pork until browned – about 2 minutes. Return the browned pork to the sauce, then add pineapples. Simmer for 2-3 minutes more.
5. Serve over steamed white rice.

Coolhaus’s Brown Butter Candied Bacon Ice Cream

Makes one batch (Photo Credit: Cathy Dahn)

For the candied bacon:
5 strips bacon
about 2 tablespoons light brown sugar

For the ice cream custard:

3 tablespoons (45g) salted butter
¾ cup (packed) brown sugar (170g), light or dark
2¾ (675ml) cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon

1. To candy the bacon, preheat the oven to 400F (200C).
2. Lay the strips of bacon on a baking sheet lined with aluminum foil, shiny side down.
3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon.
4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy
liquid that’s collected on the baking sheet. Continue to bake until as deep brown. Remove from oven and cool the
strips on a rack.
5. Once crisp and cool, chop into little pieces.

Brown Butter Ice Cream:
6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half.
7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens.
9. Add liquor, vanilla and cinnamon, if using.
10. Chill the mixture for about 5 hours. Once thoroughly chilled, add the remaining half and half and blend. Pour into ice cream maker. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

Optional: Sandwich a scoop between two of your favorite cookies (we like Chocolate Chip and Sugar) for the ultimate experience.

The Grilled Cheese Truck’s Cheesy Mac n’ Rib

Makes about 4 melts

8 slices buttermilk bread (white is fine too)

8 oz. soft unsalted butter

6 oz. mayonnaise

4 cups of your favorite macaroni and cheese recipe

2 yellow onions, sliced into ¼ inch strips

3 tablespoons butter

2 cups of pulled pork

1 cup (or more if you like!) your favorite BBQ sauce

12 slices sharp cheddar cheese

  1. Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of the bowl to ensure complete mixing.  Set aside.
  2. Prepare your favorite macaroni and cheese recipe.  When finished, spread evenly into a sheet pan or casserole dish to a thickness of about ¾ inch. Cover with plastic wrap and cool in refrigerator. Cut the chilled macaroni and cheese into squares that are slightly smaller than the diameter of your bread.
  3. Melt 3 tablespoons of butter in a heavy bottomed pan.  Add sliced onions and cook over a medium/high heat stirring frequently until onions have caramelized.  Season with salt and black pepper to taste
  4. Heat up BBQ sauce and add pulled pork.  Allow to simmer for 5 minutes over low heat.


  1. Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges!
  2. On unbuttered side, layer as follows: One slice of  cheddar cheese. One square of chilled macaroni and cheese. One slice of cheddar cheese. ½ cup BBQ pork mixture. ¼ cup caramelized onions. One slice of cheddar cheese. Top with slice of bread, buttered side out.


  1. Use a flat, non-stick griddle and bring to a medium heat (approx. 340 degrees).
  2. Lay sandwiches on hot griddle and proceed to cook on one side until golden brown (about 3-4 minutes).  A bacon press or heavy pan may be placed on top of sandwiches to help with interior melting.
  3. Flip sandwich and repeat.
  4. Remove from heat and allow to cool for 1 minute before cutting
  5. ENJOY!
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