WATCH: Chef Jordan Andino makes his braised pork belly slider. YOUTUBE
NEW YORK CITY — Just when you thought sandwiches can’t get any better—the newest episode of the Foodbeast-produced series For The Love Of The Slider claps back with a brand new episode. This time Foodbeast host Geoff takes to the streets of New York City for the series’ next chef/custom White Castle Slider spotlight.
The newest episode features Jordan Andino, 27-year-old Filipino NYC chef and restaurant creative, who’s behind the bomb Filipino taqueria 2nd City in West Village.
He talks about having to prove himself as a chef due to his young age, despite having the experience and knowledge, how he set goals that helped him achieve success, and how different flavors from Mexican, Japanese, Chinese and Filipino cuisines ultimately inspire his culinary style.
Also, the best part is definitely watching him cook and assemble his custom “Amasian” slider, with braised and deep fried pork belly with a calamansi and miso glaze, red onions pickled in vinegar and sugar, and fresh chopped scallions and sliced avocado.
Chef Andino has made a lasting mark during his time on the NYC cuisine scene. With multiple television appearances under his belt, this young culinary creative is making waves with his fusion of Filipino and Mexican cooking techniques in his newer restaurant called 2nd City.
Filipino American chef Jordan Andino. FOODBEAST
Andino considers 2nd City as a visual and atmospheric representation of his own personality, even when he isn’t present.
We of course needed to see what his take on the White Castle Original Slider would look (and taste) like. Andino’s been a fan of the sandwiches ever since his father took him to the restaurant for his first bite while on a road trip up to Toronto.
Getting into the 2nd City mindset, he conceptualizes a savory-sweet Slider that could fit right alongside the other craveable items offered at 2nd City. Nicknaming his fruit the “Amasian Slider,” it has:
- braised and deep fried pork belly with a calamansi and miso glaze
- red onions pickled in vinegar and sugar
- fresh chopped scallions and sliced avocado
Soooo… when’s the next flight to New York?