Slow-Cooked Pork Belly with Apple, Tonka Bean and Red Miso


Preparation info

  • Difficulty


  • Serves


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By Brent Savage

Published 2010

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Pipe dots of the purée diagonally across 6 plates. Place small piles of the salsa alternating with the purée. Place 2 pieces of pork alongide the salsa, leaving a space in between. Lay the jelly over the 2 pieces of pork. Take 2 more pieces of pork and place alternately between the first 2 — this will create a weave, one piece over the jelly and the next piece under it. Arrange 4 miso rice balls around the pork. Pipe small dots of emulsified miso oil around the plate and garnish with the pork bubble.

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