This dish is SO deliciously funky. This might be funkier than the Ribeye Satay Noodles, and I love both, so I don’t mind that at all.
2–4 SERVINGS
3 tablespoons fermented shrimp paste
3 tablespoons sugar
½ teaspoon crushed red pepper flakes
1 pound pork belly, diced into 1-inch cubes
5 tablespoons minced lemongrass
1 tablespoon minced garlic
BALLS OUT
40–80 SERVINGS
3¾ cups fermented shrimp paste
3¾ cups sugar
3⅓ tablespoons crushed red pepper flakes
20 pounds pork belly, diced into 1-inch cubes
6 cups plus 3 tablespoons minced lemongrass
1¼ cups minced garlic
1. Combine shrimp paste, sugar, and red pepper flakes in a bowl and mix well.
2. In a pan/wok, sauté pork belly without any additional oil on medium heat for 5–7 minutes. Once the fat from the pork starts to render, add lemongrass and garlic. Stir-fry until garlic and lemongrass turn golden brown.
3. Now add shrimp paste mixture. Stir well, reduce to medium-low heat, and simmer for 10 minutes, or until sauce thickens.
Remove from heat, eat with rice, and get ready to bring in da FUNK!