June 13, 2016
Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce
Chef Nuit Regular, executive chef and owner of Toronto’s Thai restaurant Pai, shares her unique take on the steamed bun: a northeastern Thai pork jowl bun with sweet and sour tamarind, roasted and crushed sticky rice and chayote and mango salad.
- In a large bowl, combine all the dressing ingredients. Set aside.
- Grill pork jowl over medium high heat until it is well-done. Once cooked, slice thinly, add fish sauce and then add the set aside dressing. Serve in your favourite store-bought steamed bun (available at Asian grocery stores), or alongside steamed rice. Enjoy!