Chef Giuseppe Tentori
Boka | Chicago
Pork Belly with Grilled Bok Choy and Tamarind Sauce
Chef Giuseppe Tentori of Boka – Chicago, IL
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Pork Belly:
- 2 pounds pork belly
- 2 carrots, chopped
- 2 Spanish onions, chopped
- 2 celery stalks, chopped
- 1 head of garlic, chopped
- 1 Tablespoon tomato paste
- 1 stalk lemongrass, chopped
- 1 piece ginger, diced
- 4 Thai chilies, seeds removed, chopped
- 1 cup rice wine vinegar
- Fresh thyme
- Chicken stock
Tamarind sauce:
- 1 Spanish onion, chopped
- 4 ounces tamarind paste
- 2 cups water
- 1 cup orange juice
- 1 Tablespoon sugar
- 1 teaspoon salt
- Salt and pepper
Buckwheat Noodles:
- 8 ounces soba noodles
- Extra virgin olive oil
- Salt and pepper
To Assemble and Serve:
- 8 pieces bok choy
- Salt and pepper
- 8 ounces Cipollini onions
Method:
For the Pork Belly:
Sear pork belly and then place in roasting pan with all other ingredients. Pour enough chicken stock to cover and roast at 350ºF for 2-2.5 hours. When done, trim fat and cut to desired portions. Sear in pan for crispiness. Transfer stock to sauce pan and reduce.
For the Tamarind Sauce:
Sweat the onion over medium heat. Add the tamarind paste, water, orange juice, sugar and salt. Continue cooking for 10-15 minutes – the resulting sauce should be quite thick. Pass through chinois, and season to taste.
For the Buckwheat Noodles:
Cook noodles in water and remove while still warm. Transfer noodles to parchment paper-lined sheet pan. Spread noodles evenly and the cover with another sheet of parchment paper. Place second sheet pan on top to weigh down paper and help set noodles. Allow to cool and then cut into 2" squares. Prior to serving, crisp the noodle squares in olive oil for added crunch and season to taste.
To Assemble and Serve:
Blanch, shock and grill bok choy. Season to taste. Whole roast the onions at 375°F for 25-30 minutes. Cool, clean onions and dice. Place slice of pork belly just left-center on the plate. "Swoosh" spoonful of Tamarind Sauce around meat. Lay two pieces of bok choy along pork belly. Balance plate with one or two buckwheat noodle squares, and spoon Cipollini onions around plate to garnish. Drizzle reduced pork belly jus over meat and season.
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