Miang Moo Sam Chan (Pork Belly Wraps)

Ingredients

• 600 g pork belly
• 2 coriander roots (for boiling pork; can use stems if roots are unavailable)
• 3 cloves garlic (for boiling pork)
• 1 tsp peppercorns (black or white; for boiling pork)
• 1 tbsp soy sauce
• salt (a pinch)
• 5 cloves garlic (for dipping sauce)
• 2 coriander roots (for dipping sauce)
• 7 bird’s eye chilies (green and red)
• 2 tbsp cashew nuts (used instead of sugar-coated peanuts)
• 1 tbsp fish sauce (or sea salt if preferred)
• 2 tsp brown sugar
• 1.5 lime (juiced)
• 150 g small rice noodles (such as Waiwai brand)
• 1 tbsp garlic oil
• 1 tbsp crispy garlic
• 1 head lettuce (for wrapping)
• fresh coriander (for serving)
• Thai basil (optional, for serving)

Steps

1. 1

   Make the sauce by blending 5 cloves of garlic, 2 coriander roots, 7 bird's eye chilies, 2 tablespoons of cashew nuts, 1 tablespoon of fish sauce, 2 teaspoons of brown sugar, and the juice of 1 1/2 limes until combined. Set aside.

2. 2

   Place the pork belly in a pot with 2 coriander roots, garlic, and peppercorns. Add enough water to cover and bring to a boil.

3. 3

   Simmer the pork until tender. Season the cooking liquid lightly with 1 tablespoon of soy sauce and a pinch of salt during the process.

4. 4

   Remove the pork belly from the water (reserve the water) and slice it into bite-sized pieces.

5. 5

   Soak the rice noodles in room temperature water for 3 minutes, then drain and let them rest for 10 minutes.

6. 6

   Quickly blanch the rested noodles in the reserved pork cooking water for just 5–10 seconds.

7. 7

   Drain the noodles immediately to prevent them from becoming soggy.

8. 8

   Toss the warm noodles with garlic oil and crispy garlic.

9. 9

   To serve, assemble the wraps by placing a portion of noodles, a slice of pork belly, a spoonful of dipping sauce, and fresh herbs (coriander and Thai basil) inside a lettuce leaf.

Notes

If you don't have coriander roots, you can substitute with coriander stems. The author uses cashew nuts as a substitute for traditional sugar-coated peanuts (Thua Tad) in the sauce. Do not overcook the rice noodles during the blanching step or they will lose their texture.

Nutrition per serving

• main
• pork belly
• lettuce wraps
• Thai
• healthy
• boiled
• dairy-free