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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Honey Pork Belly with Pickled Sweet Peppers
Source: Antonia Lofaso, Top Chef Season 4
rate this recipe:
Honey Pork Belly with Pickled Sweet Peppers, Papaya and Chayote
Prep Time: more than three hours
Serves: 6-8
Directions:
Honey Pork Belly:
Score pork belly with honey and let it rest on a rack until at room temperature. Slow cook in 300 degree oven for about 4 hours until crispy and done.
Pickling Juice:
Bring ingredients to a boil and let steep for 20 minutes; strain and cool. Pour pickling juice on sweet peppers, papaya and chayote and marinate.
Sweet Peppers, Papaya and Chayote:
Mix ingredients in bowl.
To Serve:
Dice pork belly and serve with pickled sweet peppers, papaya and chayote salad.
Ingredients:
Honey Pork Belly:
2 lbs pork belly
Honey to taste
Pickling Juice:
2 cups rice wine vinegar
1/2 cup herb mix (coriander, bay leaf, vanilla bean, star anise)
Sweet Peppers, Papaya and Chayote:
1 papaya, diced
1 chayote, cut to 1 inch cube
1 cup sweet peppers, julienned
