This is a leaner cut of pork belly, trimmed and slow-cooked sous-vide without skin — the focus here is on a tender, melt-in-the-mouth texture rather than crispy crackling.
It’s glazed with a reduction of its own cooking juices and white wine for depth.
Served with a parfait of fennel and vermouth, confit celeriac, sautéed chanterelles, fresh peas, and crisp sunchoke chips.
by Possible-Can6317
6 Comments
Sounds like a really nice mix of flavors. Celeriac and sun choke are on the same page. Lot of work involved, no? Pretty plate.
Gotta double pod those peas, Chef.
Oh no! The foam police are going to hit this one too, I’m sure of it.
I like this a lot until I zoom in on the foam. Looks super vomity to me. I think it might just be the color though. Anything remotely green or other human-liquid color might have that effect. I do like it overall though. Nice and pretty
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When did plating become flat and sparse