In this recipe I have decided to use koji-cultured rice as an ingredient instead of using it in its traditional fermentation role. The rice has a delicious sweetness and an aroma of freshly baked bread, which is enhanced by roasting. It is combined with sesame seeds and kombu, forming a textural layer on top of slow-cooked pork belly and ginger-infused milk curd; the dish is finished with a smoked pork rib broth.
Remove the pork belly from the cryovac bag and remove the skin with a sharp knife. Slice the pork belly into 4 mm (3/16 inch) thick slices, then cut the slices into 3 cm (1¼ inch) pieces. You will need 8 pieces per portion. Melt the clarified butter in a saucepan to about 70°C (160°F). Add the pork belly slices and reheat for about 5 minutes, maintaining the temperature.
Meanwhile, put the grapeseed oil in a large non-stick frying pan over medium heat and fry the koji rice until golden brown. Remove from heat and add the sesame seeds, reserved crushed kombu and the crushed rice lace. Add the brown butter and sesame oil and reheat gently, combining well. Remove from heat and keep warm.
Warm the infused milk to 30°C (86°F). Combine the vegetable rennet with the mineral water and add to the milk. Immediately pour an even amount of the milk into each bowl. This should set almost immediately. Remove the pork belly from the butter and drain on paper towel. Lay 8 slices of the pork belly over the set milk.
Bring the pork broth to the boil and pour
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