Adobo: Pork Belly with Mung Bean Puree & Pea Shoots Salad

Adobo: Pork Belly with Mung Bean Puree & Pea Shoots Salad - Recipe Finder

Adobo: Pork Belly with Mung Bean Puree & Pea Shoots Salad

adobo-pork-belly-with-mung-bean-puree-amp-pea-shoots-salad

Info

Course:
Main Course
Total Time:
A Day Or More
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 10, Episode 11, Restaurant Wars

Ingredients

Braised Pork Belly: 

2 quarts canola oil, for deep frying 
2 pounds pork belly, skin off, cut into 3- by 4-inch portions 
1 cup soy sauce, Aloha brand
 1 cup apple cider vinegar 
1 head garlic
 1 tablespoons whole peppercorns
 2 bay leaves 
4 cans chicken broth

Mung Bean Puree::

8 ounces mung beans, shelled
2 cans chicken broth
1 tablespoon fish sauce
4 cloves garlic
1 piece ginger
1 roma tomato, large diced
2 tablespoons canola oil

Pea Shoot Salad:

1 bunch pea shoots, blanched
1 pint cherry tomatoes, cut in half
Half a sweet onion, finely julienned
1 tablespoon fish sauce
Juice of half a lime
2 tablespoons lemon pressed olive oil

Directions

To Make the Pork Belly:

1.) Pre-heat oven to 350 degrees. Heat canola oil to 350 degrees in a large pot. Deep fry pork belly until golden brown. When finished, transfer pork belly to large Dutch oven pot.

2.) Add remaining ingredients. Cover pot with lid or foil. Place in oven and braise for 1.5 hours. When finished, remove pork belly and transfer to a clean pan. Place in refrigerator to cool completely.

3.) Strain braising liquid into a clean sauce pot. Over medium high heat, reduce sauce by half. Skim excess fat (which will rises to the top) from the sauce.

4.) Remove cooled pork belly from refrigerator and portion into 1-inch cubes; add to sauce and heat thoroughly.

To Make the Mung Bean Puree:

1.) Soak mung beans overnight in water. Drain and set aside.

2.) Heat canola oil over medium high heat. Add garlic and ginger. Sauté until garlic is browned.

3.) Add tomato and sauté for 2 minutes. Deglaze with fish sauce.

4.) Once fish sauce has evaporated add chicken broth. Bring to boil.

5.) Add mung beans. Reduce heat to low and cover pot with lid. Simmer until mung beans are soft; about 25 minutes.

To Make the Pea Shoot Salad:

Toss all ingredients together in a mixing bowl.

To Pate:

Place mung-bean puree on bottom of plate. Top with braised pork belly. Finally, top with pea shoot salad.