What spice rub would be typically Thai? I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:


  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?
I think of the typical Thai flavor profile as garlic, ginger, lemongrass, some kind of spicy pepper, and Thai basil.