Zakary Pelaccio's crispy pork belly and pickled watermelon salad sucker punched New Yorkers back in the mid-aughts when it appeared on Fatty Crab's Malaysian-influenced menu. It was a palate shake, a new call to order that rolled out a riot of meaty, sweet-spicy, herby and pickled tang. Now Pelaccio's new cookbook, Eat with Your Hands practically sizzles. His hanger steak salad is an ideal launching pad into the Southeast Asian pantry, capitalizing on mostly readily available ingredients and clocking in at a friendly 30 minutes from start to finish. "Food often tastes better when you eat with your hands," says Pelaccio. We agree, hands down.