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Published:July 10th, 2009 11:15 EST
Meet Chef Chau, Cambodian Street Food Chef

Meet Chef Chau, Cambodian Street Food Chef

By Rocco Loosbrock

For many years now Manhattan has been known as a place for Great shopping, Penthouse Apartments and its fashion conscience inhabitants. Well now it will be known for delicious South East Asian cuisine in a comfortable atmosphere, that induces conversation and playfulness. The restaurant is Kampuchea, owned and operated by Chef Ratha Chau.

Chef Chau opened his restaurant in 2006 and has had much success since. He bases his dishes on the colorful flavors of Cambodian street food, while adding regional flavors creating a style, which is refreshingly unique. A dish that is remarkably complex in flavors yet satisfyingly simplistic is his Crispy Pork Belly recipe.

The pork is cooked in an oven at 185 degrees F, with carrot, onions, ginger, apple cider vinegar, dry chilies and salt covered in water. Once cooked the pork is allowed to cool and diced into 1 1/2 inch cubes. Although the diced pieces of pork alone would be enough to make your mouth water, the meat is still lightly fried in a glaze of honey, dried chili, and fish sauce. Then garnished with scallions, cracked pepper, and sea salt.

This is a dish that is sure to satisfy your pork cravings with new and unique flavors.

Remember Smile when you eat!!!

Andres Samperio
Intern writer for Coastal Vineyards Gourmet Food Clubs

(SOP readers use coupon code SOP to get 10% off your next <>clicking here > Pork order)