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Lemongrass Chicken Wings and Tamarind Pork Belly

Sticky lemongrass chicken wings and a lemongrass & tamarind pork belly.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with SupHerb Farms and FOH.

Wings Glaze


  • 1/4 cup Sugar
  • 1/2 cup SupHerb Farms Lemongrass Puree
  • 2 tbsp. Fish sauce


  1. Add sugar, fish sauce, and lemongrass into a pan.
  2. Whisk/stir on medium heat until it emulsifies and turns into a glaze.
  3. Fry wings and toss into the glaze coating the wings completely.

Lemongrass & Spicy Tamarind Puree


  • 1 cup SupHerb Lemongrass Puree
  • 2/3 cup Spicy tamarind paste
  • 1 tbsp. Butter


  1. In a small sauce pan add ingredients and whisk until emulsified and continue cooking on medium low heat for 2-3 minutes. Do not burn or over reduce.
  2. Add water to adjust to desired consistency.
  3. Recommend to serve with roasted pork belly and an herb salad.