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. Pork Belly: 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 ...

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