"Pork belly burnt ends wok-tossed with Thai chilis, garlic, and Thai basil. Served with jasmine rice, cucumber, long beans, nam prik plaa, and a crispy-edged fried egg."
Oak-smoked pork belly is cooked 8-9 hours, finished in rendered fat, then wok-tossed to order with Thai chilis and garlic. The result is rich, caramelized pork with bright basil and spicy savory sauce.
Nam prik plaa brings fish sauce, lime juice and rind, shallot, and Thai chili. It is the citrus component and can be removed for a citrus-free request.- Heat level: spicy from Thai chilis and garlic cooked with the pork.
- Citrus-free: request NO NPP; remove nam prik plaa.
- Gluten-sensitive: cannot be made gluten free because of krapao sauce.
- Shellfish: oyster sauce is in the krapao sauce.
- Extra egg: extra charge and served on the side.
- Jasmine rice with wok-finished smoked pork belly burnt ends
- Thai chilis and garlic cooked directly with the pork
- Thai basil garnish - peppery, licorice-forward, aromatic
- Nam prik plaa on the side as dipping sauce
- Fried egg over rice; cucumber and long beans alongside
Build order: rice and pork belly base, fried egg on top, fresh cucumber and long beans, nam prik plaa served alongside.
- Pork belly: offset-smoked with oak 8-9 hrs, foil boat finished in rendered fat
- Krapao sauce: fish sauce, mushroom powder, sugar, mirin, oyster sauce
- Nam prik plaa: fish sauce, lime juice/rind, shallot, Thai chili
- Fried egg: fried to order in soybean oil at 420F; crispy edges, runny yolk
Allergens: gluten, shellfish, mushroom powder, egg, allium, nightshade, alcohol, citrus/NPP, soybean oil.
(on the side)
Cannot be made gluten free. Citrus-free available by removing NPP. Contains shellfish, seafood, gluten, mushroom powder, egg, allium, nightshade, alcohol, citrus, and soybean oil. No substitutions beyond approved mods.