Top Chef ™
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Smoked Pork Loin Three Ways
Laurence volunteered for the loin, the cut no one wanted. Laurence: "I'm hydrating some dried scallops that's going to be for my XO sauce. We're going to take the loin meat after it's been smoked, wrap it in some napa cabbage that's deep steamed off, and then re-smoke all that together." Sherry suggested pork floss and Laurence adopted the idea immediately. Laurence: "My plan is to showcase the pork three different ways: a slice of the loin, a pulled pork loin, and pork floss."
Presenting: Laurence: "Before we cooked the whole hog, we took out the tenderloin and made pork floss. The slice of pork is the one we took out in the middle. The pulled meat is all the way through. I call the sauce an east meets East Carolina and the world east meets east sauce."
RESULT: Laurence wins Round 2 and $5,000. Red team 2-0. Laurence named best dish overall and wins immunity.
{Tom}: "I think both dishes were great. The pig ear terrine was brilliant. Where Lawrence won me over was all the different iterations of the pork loin cooked to the proper temperatures."
{Padma}: "I thought everything was fabulous. I would have to say Lawrence is my favorite."
{Gail}: "That meat, the flavor was just on point." {Pitmaster}: "One dude was like, I love pork floss."
{Michelle}: "Lawrence, the way you had three different interpretations of the loin was brilliant. That floss impressed everyone. The slice of loin you served us was perfect, and that's a really hard thing to do."
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