Top Chef ™

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Duyen

Top Chef, Carolinas

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Coconut Braised Pork Belly

Coconut Braised Pork Belly with Dehydrated Rice, Charred Radicchio and Thai Basil Chimichurri

Duyen on technique: 'In Vietnamese, we call this caramel nuoc mau, which literally stands for colour water.' She chose to put dehydrated components into the rice rather than the braise: 'I really wanted my dehydrated components to come out in the rice. Because if I put them in the braise, it would literally get lost in the sauce.' At presentation: 'I made for you a coconut braised pork belly with some charred radicchio and a Thai basil chimichurri. I really wanted my dehydrated components to come out in the rice.' Kristen: 'Walk us through how you made your rice.' Duyen: 'I am the rice-dedicated rice cooker of my family. Thinking about dehydrated components, I put dried bonito ginger, dried shrimp, lemongrass, lime leaves.' Duyen observed Tom eating: 'I saw Tom eat all of the pork belly. That's a good sign.'

TOP 3. Joe: 'I thought every single component of this dish was really delicious. Sauce is really good. The pork belly is cooked really well.' Savannah: 'This is a fantastic dish.' Gail: 'I like that sticky sauce on the pork belly. I thought it all went together.' Kristen: 'The rice was the star, and you know that.' Joe (top 3): 'Dwen, I thought your pork belly was delicious.' Tom: 'It started out good and ends good.'

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