Braised Pork Belly with Soy-Mustard Sauce and Peanuts

Top Chef: Season 6, Episode 3

Elimination Challenge Winner: Michael Voltaggio


Go to for more Top Chef recipes

Recipe courtesy of BravoTV

Braised Pork Belly with Soy-Mustard Sauce and Peanuts

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    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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