Urbano - Sour Tamarind Soup with Pork Belly, Shrimp and Snapper

Urbano - Sour Tamarind Soup with Pork Belly, Shrimp and Snapper - Recipe Finder

Urbano - Sour Tamarind Soup with Pork Belly, Shrimp and Snapper

Info

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

Photo by:

 Top Chef, Season 10, Episode 10, Elimination Challenge

Ingredients

Tamarind Stock:

1 quart pork stock
1 quart fish stock
1 quart shrimp stock
1 tomato, halved
1 onion, halved
1 finger ginger
Half cup white vinegar
2 tablespoons fish sauce
1 package tamarind
2 bay leaf

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 tablespoon whole peppercorns
2 bay leaves
4 cans chicken broth

 Tamarind Soup: 

Tamarind stock 
Braised pork belly 
1 pound white shrimp, heads on
 1 pound red snapper, 1 inch cubes 
1/2 pound Chinese long beans, 1.5 inches long 
1 pound baby bok choy, cut into quarters

Directions

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.