The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, fresh banana, young coconut, red onion, lime segments with zest, toasted cashews, and red chili pudding. The glass circle contains a basil seed-lime vinaigrette.
We press the herbs in between two pieces of rice paper to form the centerpiece. Once the frame is assembled the server drapes the flag over the frame. We cure the pork belly with salt, sugar and aromatics. It is cooked sous vide until tender, seared and shredded. We make a curry sauce from coconut, ginger, mint, lemongrass, thai chilis, kaffir lime, cardamom, coriander, and lime juice. We mix the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff.
My question is, what would be a typical set of Thai aromatics for the pork prior to putting it in the sous vide?