Lao inspired crispy Prairie Fresh pork belly (sous vide and fried), with lemongrass, herbs, lettuce, sticky rice , and Jeow som sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Prairie Fresh.
Pork Belly
INGREDIENTS
- Pork Belly
- Bottom of 1 stick Lemongrass; halved
- 1 ea. Large thumb ginger, sliced thin
- 5 cloves Garlic
METHOD
- Score and season with salt.
- Vacuum seal with lemongrass, ginger, and garlic and sous vide for 24hr at 64c.
- Cool and Cube.
- Fry at 350f until golden brown.
Serve with lettuce, sticky rice , and Jeow som sauce.
