Pork chop, carrot puree, orange/Gochujang sauce, grilled bok choy
Pork chop, carrot puree, orange/Gochujang sauce, grilled bok choy
by FlakeyMuskrat
7 Comments
badbaklava
pedestrian
PoisonClan24
Puree not smooth fan the chops less bokchoy
fkdkshufidsgdsk
Good effort but this purée looks too grainy and your pork is over cooked
Air_fried_eyes420
Try passing your purée through a tamis. It’ll give it a smoother finish.
maybejustadragon
I’d say change the greens – if you’re just doing grocery store veggies then maybe some carrots (though maybe two orange colours is too much) and parsnips or some brussel sprouts I like to cut them in half and lay them cut side down on a cast iron and serve them cut side up. I however love the look of that Bok choy.
Roast the squash, purée it longer and add some stock to smooth it out/thin it out and maybe some butter at the end to add some shimmer and flavour to the purée- anything make a darker purée and mellow out the bright orange of the squash. Remember the first thing we taste our food with is our eyes.
The pork is overcooked. Personally I cook my pork chops to a 150-152 and when it rests in foil it hits about 158 160 in 10 minutes – if you want to be safer then bring it to 158 and let it rest. Use a probe that sits with the food in the over and will beep when it hits temp. This makes it simple to make perfect cooks.
ibided
Why is the veg the focus of the dish? Plus overcooked pork.
Classic_Show8837
My advice-
Smooth the puree. Cook pork less, to 140, look up pasteurization table and set a timer and hold it for the safe amount.
Greens are fine but tighten them up, place Pork closer to the greens in the center. Then you need garnishes for color, maybe micros, or another puree/gel/oil. Flowers, tuiles whatever to make the plate pop.
7 Comments
pedestrian
Puree not smooth fan the chops less bokchoy
Good effort but this purée looks too grainy and your pork is over cooked
Try passing your purée through a tamis. It’ll give it a smoother finish.
I’d say change the greens – if you’re just doing grocery store veggies then maybe some carrots (though maybe two orange colours is too much) and parsnips or some brussel sprouts I like to cut them in half and lay them cut side down on a cast iron and serve them cut side up. I however love the look of that Bok choy.
Roast the squash, purée it longer and add some stock to smooth it out/thin it out and maybe some butter at the end to add some shimmer and flavour to the purée- anything make a darker purée and mellow out the bright orange of the squash. Remember the first thing we taste our food with is our eyes.
The pork is overcooked. Personally I cook my pork chops to a 150-152 and when it rests in foil it hits about 158 160 in 10 minutes – if you want to be safer then bring it to 158 and let it rest. Use a probe that sits with the food in the over and will beep when it hits temp. This makes it simple to make perfect cooks.
Why is the veg the focus of the dish? Plus overcooked pork.
My advice-
Smooth the puree. Cook pork less, to 140, look up pasteurization table and set a timer and hold it for the safe amount.
Greens are fine but tighten them up, place
Pork closer to the greens in the center. Then you need garnishes for color, maybe micros, or another puree/gel/oil. Flowers, tuiles whatever to make the plate pop.