FIRST MEAL
This delicious recipe for Massaman pork with Goi Chay salad from award- winning chef Kray Treadwell, owner and chef patron of Birmingham restaurant 670 Grams, will go down a treat with friends and family FIRST HOME, FIRST MEAL
CHEF KRAY TREADWELL
INGREDIENTS
Award-winning chef Kray Treadwell is the owner and chef patron of Birmingham restaurant 670 Grams, one of the UK’s most exciting independent restaurants, celebrated for its bold creativity, instinctive flavour combinations and distinctive modern British cooking. Born and raised on a council estate in one of Birmingham’s toughest neighbourhoods, Kray overcame a challenging upbringing, growing up dyslexic and being raised by a single mother battling drug addiction. Never considering himself suited to an academic path, he found his passion in professional kitchens, where the teamwork, discipline and opportunity to learn inspired him to pursue a career as a chef. Kray developed his craft working in pubs, hotels and Michelin-starred restaurants, building a reputation for his creativity and exceptional palate. He is best known for his time at Purnell’s in Birmingham before joining acclaimed Leeds restaurant The Man Behind the Curtain, where he met his wife, Sacha, who continues to play an integral role in both the restaurant and his career. In 2020, Kray opened 670 Grams in Digbeth, Birmingham, with a vision of creating a restaurant that breaks down barriers associated with fine dining. Welcoming and accessible, the restaurant offers an experience where guests of every generation can enjoy inventive food in a relaxed setting. The menu reflects both Birmingham and Leeds, combining the industrial character of Digbeth with subtle Yorkshire influences inspired by Sacha’s roots. Known for his fearless approach to flavour, Kray has built a reputation for pairing ingredients that shouldn’t work together but somehow do. His dishes are recognised for their striking presentation, taking inspiration from the street art, culture and creativity that surround the restaurant. At 670 Grams, every plate tells a story of the city it calls home. Kray won Chef of the Year in 2025 at the Midlands Food, Drink & Hospitality Awards, while 670 Grams was awarded Fine Dining Restaurant of the Year. The restaurant holds two AA Rosettes.
For the goi chay salad
9 60ml lime juice 9 2 tbsp finely chopped palm sugar
9 2 tbsp fish sauce 9 1 grated garlic clove 9 2 shallots, finely chopped 9 1 red chilli, finely chopped with the seeds removed 9 2 tbsp rice wine vinegar 9 1 carrot, peeled and grated 9 ½ white cabbage, shredded 9 ½ cup of roasted peanuts 9 Large handful of torn mint, basil and coriander
Serves 4
Prep time 1 hour 15
Cook time 45 minutes
METHOD
bowl. In a separate bowl mix all the wet ingredients for the dressing, add the chopped chilli, shallot and garlic. Pour the dressing over your salad and garnish with some chopped roasted peanuts. Take your pork out of the brine and pat dry with kitchen roll. Place a pan on to the hob over a medium heat, add the pork to a dry pan with the fat side down and begin to render the fat for a few minutes until golden. Then cook the pork on both sides for 2-3 minutes until golden. Leave to rest before carving. Your pork is already seasoned from the brine so you shouldn’t need to add anything extra at this point. Sieve your sauce and season with tamarind and fish sauce as you like. Carve your pork and serve with the Massaman sauce and salad. We like to serve it with some steamed rice, or microwave rice is fine! You can adapt this recipe how you like, swap the pork out for fish if meat isn’t your thing. Get ahead and make the sauce in advance or cook the pork on the BBQ! Enjoy.
Don’t panic if you can find pork loin, it works with just about any cut of meat. Brining the meat gives extra flavour and helps create a nice crust when cooking.
For the pork loin
9 2 pork loin steaks (the thicker they are the better) 9 1 litre water 9 100g salt 9 100g sugar
4
For the pork loin, start by mixing your sugar, salt and cold water until fully dissolved. Add the pork to the water and leave to brine for 1 hour. To make the Massaman sauce, in a dry pan char the lemongrass, chilli, shallots, garlic and ginger until blackened. Add all ingredients to the blender, this will form the base of your sauce. If you don’t have a blender don’t worry, add the remaining dried powders to the pan, add the beef stock and reduce by half. Then add the coconut milk and leave to simmer for 20 minutes on a low heat. While your sauce is simmering, make your Goi Chay salad. Start by peeling and grating your carrots, finely slice or shred your cabbage, then tear up the herbs and add all your vegetables to a
1
For the Massaman Sauce
2
9 1 bunch of lemongrass 9 1 chilli 9 2 shallots 9 5 garlic cloves
9 1 thumb of ginger 9 3 tsp ground cloves 9 4 tsp cumin powder 9 4 tsp ground nutmeg 9 3 tsp ground coriander 9 3 tsp cardamom 9 250ml beef stock 9 250ml coconut milk 9 1 tbsp tamarind 9 1 tbsp fish sauce
5
3
670g – 670grams.com Instagram – @kraytreadwell
84 First Time Buyer October/November 2026
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