Braised Pork Belly with Soy-Mustard Sauce and Peanuts

Top Chef: Season 6, Episode 3

Elimination Challenge Winner: Michael Voltaggio

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Recipe courtesy of BravoTV

Ingredients

1 slab smoked bacon (approx 3 lbs)		cup yellow mustard
cup sesame oil		cup ginger powder
2 onions, sliced		1 cup roasted peanuts, crushed
2 carrots, diced		1 teaspoon cayenne pepper
3 sticks celery, chopped		15 romaine hearts, stored in ice water
1.5 gallons water		cup honey
1 quart soy sauce		cup cornstarch mixed with 1 cup water
cup whole grain mustard		cup Indian mango chutney

Prep: 30 min Total: More than 60 min

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1
To cook: Score slab of bacon creating cross-cut squares on the surface of the skin.
2
Sear the bacon scored side down in sesame oil until brown. Flip over and add vegetables.
3
Add water and 1/2 the amount of ginger powder.
4
Cover with foil and place in 275-degree oven for 2 hours.
5
Meanwhile, mix soy sauce, mustards, honey, mango chutney, remaining ginger power, and 1/2 quart water in a small pot. Bring to a simmer and reduce liquid for 20 minutes.
6
Use cornstarch mixture to thicken glaze to desired consistency (may not use all of it).
7
Remove bacon from the braising liquid. Brush with glaze. Slice.
8
To Serve: Mix peanuts with some ginger powder and cayenne pepper to taste.
9
Place a romaine heart on the plate and cover with pork belly slices.
10
Spoon extra glaze over the pork.
11
Sprinkle peanuts for garnish.

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