Roast pork belly on 3 purées (carrot, beet & cauliflower) & a relish of pickled onion/beet/eggplant served with fondant potatoes
by water2wine
Roast pork belly on 3 purées (carrot, beet & cauliflower) & a relish of pickled onion/beet/eggplant served with fondant potatoes
by water2wine
9 Comments
The national dish of my home country is “stegt flæsk” – slow roasted pork belly slices, normally eaten with a white parsley gravy, potatoes and pickled beets.
This is an attempt at a more modern approach.
I sous vides cooked the pork for 4 hours to tenderize the texture and finished off in a hot oven for browning.
Gonna be a homogenous mess of purées within moments after you start eating it. Go with one really lovely, well executed puree instead of 3 poorly executed purées. The beetroot is running, the carrot is running, too watery or not emulsified properly.
Nice color on the sauces, kind of a lot though, I’d Mabye cut down the amount of sauce so that all three equal the amount of one on this plate. I’d suggest like two thicker cuts rather than 3, and I personally am a center plate kinda guy so the fondant potatoes on the outside aren’t my favorite but I think there’s some nice stuff going on here
Young cook here, what sort of ingredients would you normally throw into a purée?
3 purees? Just make it a soup mate
I disagree with some of the other comments. The three purees look vibrant, there is no reason to focus on one. You do need to make sure they are properly emulsified though, maybe use less water or incorporate some fat, if necessary you could even use an emulsifier.
Two slices of pork belly also definitely wouldn’t look better than three, odd numbers usually look better. I would go for one very neatly cut center piece and place each potato in the center of one puree.
It would still look really constructed, but who cares. Maybe double down and paint the Danish flag with the red and white puree.
Something you could try is using one of the purees (thr best one) thicken up the beetroot with some xantham gum and maybe do a few nicely placed dots. Add some micro beets for garnish and tighten the plating up a bit and you’ll be onto a winner
Lots of criticism about the purées. If you’re going to do 3 I think the amount needs to be reduced. Odd numbers are better than even but you have 3/3/3 I’d probably change one of the numbers up. The pork looks great but I’d personally try to execute it so that the pieces are the same size and shape. I would drop the micro greens unless they are doing something for your plate other than providing the colour green.
I, no more than an amateur enthusiast of the sub, really love the beautiful colors of the purées given the technique is tightened up. I don’t think you should choose just one.
I do think it has quite a lot of elements though, and perhaps there could be just one potato to settle the focus on the protein? They seem a little too distant as it is and the plate looks very full. This all looks delicious though 🙂