Top Chef, Season 6, Episode 3, Elimination Challenge Winner

16-20 appetizers

• 1 slab smoked bacon (approx 3 lbs)
• ½ cup sesame oil
• 2 onions, sliced
• 2 carrots, diced
• 3 sticks celery, chopped
• 1.5 gallons water
• 1 quart soy sauce
• ½ cup whole grain mustard
• ¼ cup yellow mustard
• ¼ cup ginger powder
• 1 cup roasted peanuts, crushed
• 1 teaspoon cayenne pepper
• 15 romaine hearts, stored in ice water
• ½ cup honey
• ¼ cup cornstarch mixed with 1 cup water
• ½ cup Indian mango chutney

Directions:

1. 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 ½ 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 ½ 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.

To Serve:

1. Mix peanuts with some ginger powder and cayenne pepper to taste.

2. Place a romaine heart on the plate and cover with pork belly slices.

3. Spoon extra glaze over the pork.

4. Sprinkle peanuts for garnish.