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    Culinary Plating

    Pork belly, parsnip green apple purée, green apple, pickled mustard seed, micro greens and a reduced apple cider sauce


    Pork belly, parsnip green apple purée, green apple, pickled mustard seed, micro greens and a reduced apple cider sauce

    by Workywork15

    View 10 Comments

    10 Comments

    2. krshnaconscious1 on

      It’s very pretty. I think I’d make the sauce tidier, that’s all. I love the colors.

    3. LordKlek on

      I like the idea but not the execution, you should combine the green apple, mustard, cider sauce and make a mostarda. Also remove micro greens just looks awkward.

    5. VelociFapster on

      Few small comments would be do something more with the apple – it’s just a little basic, cook the PMS just a tad longer and they’ll absorb that liquid more allowing for a better dollop and cleaner plate (or the ability to quenelle them) and I’d personally do a little less parsnip purée – I feel like the parsnip to pork ratio would be skewed a bit (however that could just be from the angle) flavor wise it sounds bangin though. Would definitely dive into that

    7. notcabron on

      I think this looks great and you played up some really good things that we see with pork.

      If one of my Sous brought this to me, I would embarrass myself eating it (again), but I might suggest finding an element to work with what you chose as second most important part of the plate (the apple).

      Maybe make that cider reduction into a savory-leaning caramel, with plays well with both solid apple and the pork belly, plus it’s easier to send to the table without it running. Caramel sauce is a Viet application that would work here.

      I’m sure this would slay as is, though.

    8. MRX_24 on

      I think you have all the right elements and flavours but the plating could be a bit more tidy.

      Instead of going for one big ‘smear’ (for lack of better word) of purée, consider doing multiple small ones. I like mine in a low +/L form, x form, or ! ¡ form. You can plate the remaining ingredients neatly in or around it.

      I also think the sauce plating could be a bit more clean. This aesthetic can definitely work, but is kind of out of place with the rest of the plate imho.

      All in all definitely well on your way!

    9. Acid_Monster on

      Purée to pork belly ratio is way off for me. That purée is gonna be sweet, and very strong tasting and you’re not gonna taste that pork belly at all trying to use up the purée.

      Also, I get the mustard seeds, but that blob makes me thing of weird little alien eggs. Might be better off scattering them across the plate, or incorporating into another ingredient on the dish or something.

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