This dish was inspired by the tradition in which rice is heated in a large stone pot so that the rice becomes crispy on the outside edge and soft in the centre. In my version I wanted to emphasise the textural contrasts of the ingredients. The slow-cooked lightly smoked pork cheek plays off against the crisp organic green rice; the silken tofu works beautifully against the roasted crisp seaweed, shiitake skins and rice lace. The flavours of aged soy and roasted virgin black sesame oil add depth and intrigue to the dish.
Return the cryovac-packed pork cheek to a steamer or combi-oven at 85°C (185°F) and reheat for 15–20 minutes or until hot.
Put 1 tablespoon of the clarified butter in a large non-stick frying pan, add the cooked green rice and fry over high heat for approximately 3–4 minutes, turning the rice periodically. For the last minute, do not stir the rice: a golden crust will form on the base.
Meanwhile, cut the tofu into 8 equal pieces and steam gently until warmed through.
Blanch the shaved white turnips for 20 seconds. Remove and drain. Add the orach for 10 seconds, remove and drain. Brush the turnips and the orach generously with 1 tablespoon of melted clarified butter and season to taste.
Fry the rockweed sheets in 1 tablespoon of the clarified butter.
Once the rice has formed a golden crust add the roasted buckwheat and mix together with the rice. Add the sesame oil and soy sauce and combine well.
Remove the pork cheek from the cryovac bag and drain off the butter. Put the pork into a bowl and use a fork to break into rough shreds.
Reheat the seaweed and sesame mixture in a frying pan with the remaining tablespoon of clarified butter.
Place a square of steamed tofu in the base of each serving bowl. Top with kabu and golden orach. Add 2 tablespoons of warm shredded pork cheek and 3 tablespoons of rice mixture. Add 3 tablespoons of smoked pork rib broth and 1 tablespoon of the seaweed and sesame mixture. Top with the rockweed. Garnish with 5 bean flowers per plate. Serve.
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