Pork cooked with orange juice, chilli and ground coriander.
by TrackableKitten
7 Comments
Tis_I_Hamith_Sean
Looks whimsical but pork looks over
PerpendicularTomato
I think it looks really delicious, would smash that. If I were to plate it maybe I would gather everything a bit closer to each other so they seem a bit more connected and also maybe put one of the potatoes on the other side of the plate to balance it out a bit.
Ajvar could be piped so it looks more shaped and “fine dining”, if that’s something you are interested in.
Broccoli could use a bit color
Other than that I would love to eat this
Sreston
I know what you’re going for but it really just looks like things literally thrown onto a plate. A lot of the components just don’t work well with the style.
CoIbyJacked
Interesting plate. I’ve got a couple bit of feedback.
I think overall, the identity of the dish is really confusing. You have a lot of different ingredients with a lot of different flavor profiles. I think there’s a bit too much food on the plate as well. I see the idea behind the plating but I think you missed in execution and a poor choice of components.
The broccoli looks like frozen broccoli or just poorly cut florets. I’d suggest broccolini or at the very least, broccoli rabe. Citrus and pork work well together, and I like the idea of the pickled Shallots as well. However, the potatoes are really unappealing both visually and fit for the dish imo. Ajvar is a solid choice, I’d make sure to puree it better and pass it through a sieve to help the consistency. Pork obviously is overcooked but otherwise, looks good.
So overall, decent idea. I’d scrap the potatoes and use a better veg than that broccoli. Perhaps a pair of sautéed broccolini with a touch of heat to it to match the ajvar. Orange supreme is nice, I’d maybe substitute Tarocco blood orange for both color and some tartness. Coriander oil is fine, overused imo but still fine. I’d probably skip it in favor a mustard cream sauce or something with that fat content to balance out the acid of the blood orange and pickled shallot.
So in my mind, I’d plate it on a dark plate with a wide smear of the ajvar. Stagger the rosy pink pork loin beside it and put the broccolini just overlapping the edge of the ajvar. Blood orange supremes between the pork pieces. Dots of the mustard cream sauce around and between the pork. Pickled Shallots on a few of those. Carrot or radish micros if that’s your thing.
Hoped that helps and feel free to ask any questions! Best of luck Chef.
HeavySomewhere4412
I’m not a pro but it seemed to me like the components are too far apart.
TheDairyKing
I’d say sous vide your pork at 50-55* and finish in a pan. Fluctuate SV temp for desired doneness (med rare-medium). When plating I like to group larger items together, like your broccoli and potato, in what I call “points”. 2-3 of these points can tighten up the plate while keeping the focus on your centre piece of da pork. Use the groupings of veggies to place orange segments and additional garnishes atop to add height to the plate. Instead of everything laying flat you can play around with ways to angle citrus/garnish to create a more dimensional plate. I also think parsley in your oil would be complimentary in flavour and brighten the colour up. If it were my plate I’d sub broccoli and pickled shallots for hard roasted fennel dressed in a simple shallot vinaigrette and use the frond instead of radish shoots. Sounds like a tasty plate tho
nshait
Overdone pork, cold unseasoned broccoli bits scattered around, same for the potatoes, messy droplets of oil… this needs a lot of editing.
7 Comments
Looks whimsical but pork looks over
I think it looks really delicious, would smash that. If I were to plate it maybe I would gather everything a bit closer to each other so they seem a bit more connected and also maybe put one of the potatoes on the other side of the plate to balance it out a bit.
Ajvar could be piped so it looks more shaped and “fine dining”, if that’s something you are interested in.
Broccoli could use a bit color
Other than that I would love to eat this
I know what you’re going for but it really just looks like things literally thrown onto a plate. A lot of the components just don’t work well with the style.
Interesting plate. I’ve got a couple bit of feedback.
I think overall, the identity of the dish is really confusing. You have a lot of different ingredients with a lot of different flavor profiles. I think there’s a bit too much food on the plate as well. I see the idea behind the plating but I think you missed in execution and a poor choice of components.
The broccoli looks like frozen broccoli or just poorly cut florets. I’d suggest broccolini or at the very least, broccoli rabe. Citrus and pork work well together, and I like the idea of the pickled Shallots as well. However, the potatoes are really unappealing both visually and fit for the dish imo. Ajvar is a solid choice, I’d make sure to puree it better and pass it through a sieve to help the consistency. Pork obviously is overcooked but otherwise, looks good.
So overall, decent idea. I’d scrap the potatoes and use a better veg than that broccoli. Perhaps a pair of sautéed broccolini with a touch of heat to it to match the ajvar. Orange supreme is nice, I’d maybe substitute Tarocco blood orange for both color and some tartness. Coriander oil is fine, overused imo but still fine. I’d probably skip it in favor a mustard cream sauce or something with that fat content to balance out the acid of the blood orange and pickled shallot.
So in my mind, I’d plate it on a dark plate with a wide smear of the ajvar. Stagger the rosy pink pork loin beside it and put the broccolini just overlapping the edge of the ajvar. Blood orange supremes between the pork pieces. Dots of the mustard cream sauce around and between the pork. Pickled Shallots on a few of those. Carrot or radish micros if that’s your thing.
Hoped that helps and feel free to ask any questions! Best of luck Chef.
I’m not a pro but it seemed to me like the components are too far apart.
I’d say sous vide your pork at 50-55* and finish in a pan. Fluctuate SV temp for desired doneness (med rare-medium). When plating I like to group larger items together, like your broccoli and potato, in what I call “points”. 2-3 of these points can tighten up the plate while keeping the focus on your centre piece of da pork. Use the groupings of veggies to place orange segments and additional garnishes atop to add height to the plate. Instead of everything laying flat you can play around with ways to angle citrus/garnish to create a more dimensional plate. I also think parsley in your oil would be complimentary in flavour and brighten the colour up.
If it were my plate I’d sub broccoli and pickled shallots for hard roasted fennel dressed in a simple shallot vinaigrette and use the frond instead of radish shoots. Sounds like a tasty plate tho
Overdone pork, cold unseasoned broccoli bits scattered around, same for the potatoes, messy droplets of oil… this needs a lot of editing.