24-hour sous-vide pork belly with sake, garlic, fennel seed and star anise,
charred over open fire and glazed with a reduced pork jus, honey and dried porcini.
Served with confit young cabbage (olive oil, thyme, white wine vinegar, garlic, honey), grilled to deep caramelization.
Alongside sits roasted spring onion, piped with a burnt onion cream (cottage cheese base),
drizzled with wild garlic oil, and garnished with pickled mustard seeds for acidity and texture.
by Possible-Can6317
3 Comments
I see what you’re going for with the off-center presentation, but personally I think it looks a bit unbalanced. Other than that I think it’s beautiful. I would keep the arrangement exactly as it is, but center it on the plate.
Center it.. nothing young about that cabbage and “deeply caramelized….” lol
That pork looks dry as hell. Where’s this glaze you speak of?
Cottage cheese base for your ‘cream’? What the actual fuck?