Amazing Opportunities at Pig and Khao

Last week I had the privilege to have a dish on Pig and Khao's tasting menu! The dish was tempura fried shrimp with crispy pork belly, strawberries, cilantro, and a citrus hot sauce. The dish was first inspired by the hot sauce I've made many times in the past. One night during service I made it for Leah, and she was excited to help me build a dish around it. What ended up on the menu turned out really beautiful and flavorful. I've never been more excited to have people taste my food, and the icing on the cake was the compliments a few diners gave me and the dish. Here's to many more flavor experiments and dish creations at Pig and Khao!

Citrus Hot Sauce Recipe

15 g Red Thai Chili, minced (seeds included)

10 g Garlic, minced

1 T Canola Oil

50 mL Lime Juice

125 mL Orange Juice

Zest of 1 Orange

25 g Granulated Sugar

1/2 can Chao Koa Coconut Milk

Salt to taste

1) In a medium size sauté pan, warm the oil over medium-high heat. Once warm, sauté the chili and garlic until softened (be careful not to burn the garlic). Set aside to cool.

2) Once cool, add chili and garlic to a Vita Prep (or similar blender/mixer) with remaining ingredients. Blend until all ingredients are incorporated and sauce is smooth. 

3) Run the sauce through a fine chinois to make sure the hot sauce is as smooth as possible. Taste and adjust seasoning as desired.

** If the hot sauce is too hot, add more coconut milk and sugar to balance out the heat.