![The Culinary Institute of America show](https://d3dthqtvwic6y7.cloudfront.net/podcast-covers/000/027/211/small/the-culinary-institute-of-america.jpg)
Summary: Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/