Pork belly funk with Thai inspired salad.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas.
PORK
INGREDIENTS
- 4×5 square Pork Belly, skin on
- ¼ cup Black garlic
- ¼ cup Shrimp chile paste
- 3-4 ea. Anchovies
- 2 tbsp. Fish sauce
METHOD
- Make a paste with ingredients in a mortar and pestle.
- Slather pork belly and roast in the oven at 350 F until tender, or up to 3 hours.
SALAD
INGREDIENTS
- ¼ cup Mint, picked
- 1 ea. Baby gem lettuce, picked
- 1 ea. Carrot, shaved
- 2 ea. Radish, shaved
- 1 ea. Persian cucumber, shaved
- 1 ea. Lime, juiced
- 1 tbsp. Fish sauce
- Rendered fat from pork belly
METHOD
- Whisk wet ingredients in a bowl and then toss the rest in to coat.
