I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:
The garnishes on the surface are
Hawaiian volcanic salt, cucumber,
garlic chips, fresh banana, young
coconut, red onion, lime segments with
zest, toasted cashews, and red chili
pudding. The glass circle contains a
basil seed-lime vinaigrette.We press the herbs in between two
pieces of rice paper to form the
centerpiece. Once the frame is
assembled the server drapes the flag
over the frame. We cure the pork belly
with salt, sugar and aromatics. It is
cooked sous vide until tender, seared
and shredded. We make a curry sauce
from coconut, ginger, mint,
lemongrass, thai chilis, kaffir lime,
cardamom, coriander, and lime juice.
We mix the curry with the shredded
pork belly to make the ragu spooned
over tableside by the service staff.
My question is, what would be a typical set of Thai aromatics for the pork prior to putting it in the sous vide?
Best Answer
I think of the typical Thai flavor profile as garlic, ginger, lemongrass, some kind of spicy pepper, and Thai basil.