Miang Moo Sam Chan (Pork Belly Wraps)
Serves 3
Directions
- 1Make the sauce by blending garlic, coriander roots, chilies, cashew nuts, fish sauce, brown sugar, and lime juice. Set aside.
- 2Boil the pork belly with coriander roots, garlic, and pepper until tender. Season lightly with soy sauce and a pinch of salt.
- 3Slice the pork belly into bite-sized pieces.
- 4Soak the rice noodles in room temperature water for 3 minutes, then let them rest for 10 minutes.
- 5Briefly blanch the noodles in the pork cooking water for 5–10 seconds, then drain immediately.
- 6Toss the noodles with garlic oil and crispy garlic.
- 7Serve by wrapping noodles, pork belly, sauce, and fresh herbs in lettuce.
Ingredients
- 600 g pork belly
- 2 whole coriander root
- 5 clove garlic
- 1 pinch black or white pepper corn
- 1 tbsp soy sauce
- 1 pinch salt
- 2 whole coriander root
- 7 whole bird’s eye chilies
- 2 tbsp cashew nuts
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1.5 whole lime
- 1 portion small rice noodles
- 1 portion garlic oil
- 1 portion crispy garlic
- 1 portion lettuce
- 1 portion fresh coriander
- 1 portion thai basil (optional)
