Top Chef, Season 10, Episode 10, Elimination Challenge
To Make the Tamarind Stock:
Place all ingredients in a stock pot. Bring to boil. Reduce heat and simmer for 45 minutes. Strain through fine chinois.
To Make the Pork Belly : Pre-heat oven to 350 degrees. Heat canola to 350 degrees in a large pot. Deep fry pork belly until golden-brown. When frying is finished, transfer pork belly to a large dutch oven. Add remaining ingredients. Cover pot with lid or foil. Place in oven and braise for an hour and a half. When braising is finished, remove pork belly and transfer to a clean pan. Place in refrigerator to cool completely. Strain braising liquid into a clean sauce pot. Over medium high heat, reduce sauce by half. Skim excess fat from surface of heating sauce. Remove cooled pork belly from refrigerator and portion into 1-inch cubes. Add to sauce and heat thoroughly.
To Make the Tamarind Soup: In a large pot bring tamarind stock to a boil. Add shrimp and red snapper. Once shrimp is cooked, about 4 minutes, add bok choy, long beans and pork belly. Cover with lid. Remove from heat. Let sit for 5 minutes before serving.