Published:
Upper East Side meets The Far East
By Rocco 'Boss Hog' Loosbrock
For many years Manhattan has been known as a place for Great shopping, Penthouse Apartments and its fashion conscience inhabitants. Well now it will be known for delicious South East Asian cuisine in a comfortable atmosphere that induces conversation and playfulness. The restaurant is Kampuchea, owned and operated by Chef Ratha Chau.
Chef Chau opened his restaurant in 2006 and has had much success since. He bases his dishes on the colorful flavors of Cambodian street food, while adding regional flavors creating a style, which is refreshingly unique. A dish that is remarkably complex in flavors yet satisfyingly simplistic is his Crispy Pork Belly recipe.
The pork is cooked in an oven at 185 degrees F, with carrots, onions, ginger, apple cider vinegar, dry chilies and salt covered in water. Once cooked, let the pork to cool and dice it into 1 1/2 inch cubes. Although the diced pieces of pork alone would be enough to make your mouth water, the meat is still lightly fried in a glaze of honey, dried chili, and fish sauce. Then garnished with scallions, cracked pepper, and sea salt.
This is a dish that is sure to satisfy your pork cravings with new and unique flavors.
Remember Smile when you eat!!!
Andres Samperio
Intern writer for Coastal Vineyards Gourmet Food Clubs
NewsBlaze readers use coupon code Blaze to get 10% off your next Gourmet Food order)
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club
Tags: Chef Chau, Cambodian street food, Pork Belly recipe, pork
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