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CHAR-GRILLED PORK WITH VIETNAMESE HERB SALAD

Foodie fans of Bravo's fabulous "Top Chef" know that the competition is now down to four. In honor of tonight's episode (part one of the two-part season finale), we offer this recipe from contestant Kevin Gillespie, an Atlanta chef and restaurateur who has been a front-runner all season. It comes from the Bravo Web site, where several other cheftestant's recipes are available.

INGREDIENTS

1 (6 oz. portion) boneless pork loin chop

1/2 cup lime juice

1 red jalapeno, shaved thin

1 tablespoon granulated sugar

2 tablespoons fish sauce

1 daikon, peeled

1 carrot, peeled

1/4 cup fresh mint

1/4 cup fresh Thai basil

1/4 cup fresh cilantro

1 oz. green onions, thinly cut on bias

1 oz. red onion, shaved thin

Hoisin sauce

Grapeseed oil

Sesame oil

1 spring roll wrapper

DIRECTIONS

Spread hoisin sauce over pork and allow to sit for up to 3 hours.

Wipe away marinade and drizzle with grapeseed oil. Grill until medium. Let rest.

Mix together lime juice, jalapeno, sugar, and fish sauce. Check seasoning and add more fish sauce if necessary. Divide sauce in half.

Shave daikon and carrot into half of the sauce and allow to sit for 15 minutes.

To serve, remove daikon and carrot from sauce and place in the bottom of a bowl. Spoon over reserved chili sauce to lightly cover.

Slice pork thin and place on top. Mix all herbs and red onion together. Lightly season with sugar and some reserved sauce.

Quickly deep fry wrappers in oil that has been heated to 350 degrees, then crumble into the herb salad.

Place a mound of the herb salad on the pork.

Lightly drizzle with a few drops of sesame oil and the sauce. Makes 1 serving.

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