Ingredients
- 1 tablespoon olive oil
- 3 slices pork belly
- 4 ounces Cheddar, sliced
- 2 slices sourdough bread
- 4 fresh Thai basil leaves
- Clarified butter, for grilling
- 1 heaping tablespoon Pineapple Sriracha Jam, recipe follows
- 1/2 English cucumber, cut into thin sticks
- 3 tablespoons olive oil
- 1 1/2 cups minced garlic
- 3/4 cup sliced peeled ginger
- 1/4 cup sriracha
- 6 pineapples, peeled, cored and cubed
- 2 stalks lemongrass
- 1/4 cup sugar
- 10 packs gelatin
- 1/4 cup soy sauce
- 2 bunches fresh cilantro, minced
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