A Little Funky

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.



  • 4×5 square Pork Belly, skin on 
  • ¼ cup Black garlic
  • ¼ cup Shrimp chile paste  
  • 3-4 ea. Anchovies
  • 2 tbsp. Fish sauce


  1. Make a paste with ingredients in a mortar and pestle.
  2. Slather pork belly and roast in the oven at 350 F until tender, or up to 3 hours.



  • 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


  1. Whisk wet ingredients in a bowl and then toss the rest in to coat.