From: Chefs Steven Blau and Zach Vanderwhiel, Shipwreck Grill, Brielle, NJ. This recipe took First Prize in the 2009 Southern Peanut Growers Recipe Contest. Yield: 12 servings.
3 Tbsp. ground ginger
2 Tbsp. garlic, fresh minced
2 Tbsp. turmeric
1 tsp. crushed red pepper flakes
¼ cup peanuts, finely ground
3 Tbsp. salt
2 Tbsp. peanut oil
5-6 lb. pork belly, fresh, cut into 2 slabs
Braising Liquid and Preparation:
½ cup tamarind paste
2 Tbsp. horseradish, prepared
1 Tbsp. garlic, fresh minced
¼ cup ketchup
1 cup soy sauce
1 cup dark brown sugar
⅓ cup ginger, fresh grated
2 Granny Smith apples, large dice
1 yellow onion, medium, large dice
2 plum tomatoes, rough chop
2 cups orange juice
2 cups chicken broth
1 cup all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 tsp. sugar
½ cup peanuts, fine ground
1 large egg, whisked
1 cup whole milk
½ lb. butter, unsalted, softened
1 Tbsp. cilantro, fresh, fine chop
1 tsp. fresh mint, fine chop
½ tsp. chili powder
½ tsp. salt
⅛ tsp. cayenne pepper
1 lime, fresh-squeezed juice only
Spicy Peanut Slaw:
1 lb. green cabbage, finely shredded
4 oz. red bell pepper, julienne
1½ oz. red onion, fine julienne
1 green onion, ¼" bias sliced
1 cup peanuts, chopped
1 Tbsp. chili oil
½ cup granulated sugar
2 cups seasoned rice wine vinegar
1 Tbsp. lime juice, fresh-squeezed
For pork belly: Combine all ingredients and rub into all surfaces of pork belly. Hold refrigerated for a minimum of 8 hours.
For braising liquid and preparation: Combine all ingredients and whisk until completely blended. Place pork belly in a roasting pan and pour braising liquid over. Cover and bake at 300°F for 2½-3 hours. Vent the cover and cool pork belly in the cooking juices.
Cut pork belly into 12 equal portions and cut a shallow cross-hatch pattern in the fat side. Brown all sides of each piece in a saute pan, then place in a 400°F oven for 8-10 minutes until heated through. Puree the cooking liquid and reduce by half.
For peanut pancakes: Combine dry ingredients and gradually add the egg and milk until incorporated. Thin with water if necessary. Coat a medium hot griddle or skillet with nonstick spray and pour 1 oz. batter per pancake. Cook until the top surface forms air pockets and flip. Continue cooking until golden.
For chili butter: Combine all ingredients until thoroughly blended. Melt butter for use.
For spicy peanut slaw: Combine cabbage, bell pepper, onion and peanuts in an appropriate bowl. Combine the chili oil, sugar, rice vinegar and lime juice; pour over cabbage mixture. Toss to coat.
To serve: Slice one portion of pork belly into 3 slices. Brush the hot peanut pancakes with the chili butter and arrange pork slices over them. Top with spicy peanut slaw and drizzle the reduced sauce over the top and around the plate.