Slow Cooked Pork Belly with Fig Mostarda

Yield: 24 servings

Ingredients

Pork Bellies
8 oz.	Dark brown sugar, packed
3 oz.	Kosher salt
24 lb.	Pork bellies (3 lb. each)
3 oz.	Black peppercorns
8 each	Fresh thyme sprigs
8 each	Turkish bay leaves
2 lb. + 8 oz.	Clementines, peeled, cut into 1/4-inch-thick slices

Fig Mostarda
16 fl. oz.	Simple syrup
9 oz.	GREY POUPON Country Dijon Mustard
4 tsp.	Ground black pepper
2 tsp.	Honey
1 lb. + 4 oz.	Dried figs
2 oz.	Unsalted butter

Assembly
4 fl. oz.	Grapeseed oil, divided
3 lb.	Fresh spinach, sautéed, seasoned

Procedure

Pork Bellies: MIX sugar and salt; rub onto all sides of pork bellies. Place each pork belly in separate large 3-mL-thick food storage bags. Add 12 peppercorns, 1 thyme sprig and 1 bay leaf to each bag. Shingle orange slices over fat cap of each belly. SEAL bags using a vacuum sealer on the highest setting, being careful to keep the orange slices in contact with the fat cap; place in circulator bath. Cook 12 hours. When cooking is complete, place bags in ice bath to stop further cooking. Refrigerate until ready to serve.

Fig Mostarda: MIX first 4 ingredients in saucepan until well blended. Stir in figs. Bring to boil; simmer on medium-low heat 20 to 25 min. or until thickened to jamlike consistency, stirring frequently. Remove from heat. Add butter; stir until melted. Cool slightly. Process in food processor until smooth. Refrigerate until ready to use. Warm before serving. REMOVE 1 Pork Belly from plastic bag. Cut into 3 portions. Cook juices in saucepan on medium heat until heated through. Repeat with other bags.

For each serving: SAUTÉ 1 portion Pork Belly in 1 tsp. oil in sauté pan on medium heat until browned on all sides. SPOON 1/2 cup spinach onto serving plate; top with meat and 2 rounded Tbsp. warm Fig Mostarda. Spoon about 2 Tbsp. cooking liquid over all.

Make Ahead: Fig Mostarda can be stored in refrigerator up to 3 days before using as directed. Special Extra: Garnish each serving with additional sprig of fresh thyme.

Herb-Fried Chicken Sandwich with Dijon Molasses

Yield: 24 servings

Ingredients

Mustard-Herb Brine
288 fl. oz.	Water
6 oz.	GREY POUPON Classic Dijon Mustard
6 oz.	Molasses
12 oz.	Fennel bulbs, shaved
1 lb.	Kosher salt
24 each	Fresh thyme sprigs
6 each	Fresh rosemary sprigs
12 cloves	Garlic cloves, crushed
2 Tbsp.	Black peppercorns
9 lb.	Boneless chicken breast halves,(24 halves, 6 oz. each) skin on

Dijon Molasses
12 oz.	GREY POUPON Classic Dijon Mustard
12 oz.	KRAFT MAYO Real Mayonnaise
6 oz.	Molasses

Seasoned Flour
2 lb.	Flour
3 oz.	Cornstarch
1 oz.	Granulated garlic
1 oz.	Onion powder
1 Tbsp.	Smoked paprika
1 Tbsp.	Ground red pepper (cayenne)
1 Tbsp.	Kosher salt
1/2 Tbsp.	Ground black pepper

Chicken
24 fl. oz.	Milk
1-3/4 oz.	GREY POUPON Classic Dijon Mustard
1/2 Tbsp.	Ground black pepper
1/2 tsp.	Kosher salt
5 lb. + 4 oz.	Challah bread, cut into 3/4-inch-thick slices, toasted, 48 slices
24 each	Bibb lettuce leaves
6 oz.	Red onions, thinly sliced, separated into rings (72 rings)
3 lb. + 5 oz.	Large tomatoes (9 each, cut into 8 slices each)

Procedure

Mustard-Herb Brine: COMBINE all ingredients except chicken in stockpot; bring to boil. Cool. Pour over chicken in full-hotel pans. Refrigerate 24 hours.

Dijon Molasses: MIX all ingredients until well blended. Refrigerate until ready to use.

Seasoned Flour: MIX all ingredients. Divide between 2 bowls; set aside.

Chicken: WHISK milk, GREY POUPON Classic Dijon Mustard and seasonings until well blended. Remove chicken from Mustard-Herb Brine; discard brine. Dredge chicken in first bowl of Seasoned Flour; gently shake off excess. Dip chicken in milk mixture, and then dredge in second bowl of Seasoned Flour. Place in single layer on parchment paper–lined sheet pans. Refrigerate until ready to use.

For each serving: COOK 1 chicken breast in 350°F deep fryer 7 to 8 min. or until done (165°F). SPREAD 1 bread slice with 1 Tbsp. Dijon Molasses; top with 1 lettuce leaf, 3 tomato slices, 3 onion rings and chicken. Drizzle with 1 Tbsp. Dijon Molasses. Serve with second bread slice.

Substitute: Prepare using French bread rolls.

Thai Temple Noodle Salad

Yield: 48 servings

Ingredients

Spicy GREY POUPON Dressing
11-1/2 oz.	Demerara sugar
8 fl. oz.	Water
10 oz.	GREY POUPON Classic Dijon Mustard
5-1/2 oz.	Gingerroot, grated
10 fl. oz.	Sesame oil
1-1/2 oz.	Green onions, thinly sliced
3 fl. oz.	Lite soy sauce
2 oz.	Sesame seeds, toasted
3 oz.	Sambal oelek

Noodles
2 lb. + 6 oz.	Flour
24 fl. oz.	Simmering water
as needed	Cornstarch

Mushrooms
13 oz.	Fresh shiitake mushrooms, stems removed
12 fl. oz.	Lite soy sauce

Salad
3 lb.	Napa cabbage, chiffonade
2 lb. + 8 oz.	Asparagus spear tips, cut in half, blanched
1 lb. + 5-1/2 oz.	Green onions, cut diagonally into thin slices
14-1/2 oz.	Dry-roasted unsalted peanuts, chopped
4 oz.	Cilantro, finely chopped
12 lb.	Baby bok choy cabbages, cut in half, blanched
2 lb. + 4 oz.	Limes, each cut into 4 wedges

Procedure

Spicy GREY POUPON Dressing: COOK sugar and water in saucepan until sugar is completely dissolved, stirring frequently. Cool 10 min. BLEND remaining ingredients in bowl with hand blender. Add sugar water; mix well.

Noodles: PULSE flour in food processor until aerated. With motor running, gradually add water until smooth dough ball is formed. Divide dough into 8 balls. Place each ball in separate resealable plastic bags; let rest 2 hours. BRING large pot of lightly salted water to boil. Prepare bowl of ice water for shocking cooked noodles. PLACE 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle. Cut into 60 2-inch-square noodles. Repeat with remaining dough.

ADD noodles to boiling water; stirring frequently, cook 1 to 2 min. or until they float to surface, Remove noodles from hot water; then shock in ice water. Drain; spread into single layer on sheet pans to dry.

Mushrooms: TOSS mushrooms with soy sauce. Heat large nonstick skillet on high heat. Working in batches, drain mushrooms; then sear in hot pan 1 min. on each side. (Do not crowd mushrooms in pan.) Refrigerate until completely cooled. Cut into 1/4-inch-thick slices.

For each serving: COMBINE 1/2 cup napa cabbage, 12 asparagus pieces, 10 Noodles, 2 Tbsp. onions and 1 Tbsp. each Mushrooms, peanuts and cilantro. Add 2 Tbsp. Spicy GREY POUPON Dressing; toss to coat. PLACE 2 bok choy pieces on chilled serving plate. Top with salad. Garnish with lime wedge.

Make Ahead: Spicy GREY POUPON Dressing can be stored in refrigerator up to 3 days before using as directed.