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    Culinary Plating

    Slow roasted pork belly on a potato and horseradish purée topped with a sweet grainy mustard, served with pork fat roasted vegetables, a pork fat fried crouton of whole grain and a pork broth demi glacé


    Slow roasted pork belly on a potato and horseradish purée topped with a sweet grainy mustard, served with pork fat roasted vegetables, a pork fat fried crouton of whole grain and a pork broth demi glacé

    by water2wine

    View 7 Comments

    7 Comments

    1. ilikestrawberriesx on

      Cauliflower on side unnecessary and same w crouton, maybe if it was smaller. But other than that lokks rlly good

    2. Garconavecunreve on

      Keep the asparagus, give the cauliflower a bit longer and use a tad bit more fat for a proper crisp and browning then place them instead of the radish. Loose the crouton entirely or crumble up and sprinkle over asparagus and purée

    3. krshnaconscious1 on

      I would remove the crouton, which looks lovely by itself. It just adds too much to the plate for me and if you have potato I don’t think it necessary. But this is a gorgeous plate of food and all looks cooked beautifully.

    4. Sgt_Chilipepper on

      This looks so good! Now I’m hungry, thanks 😀

      The only thing I would change is the crouton. Some smaller pieces arround the plate instead of one big chunk. Everything else looks really good to me.

    6. life_in_the_gateaux on

      Firstly, looks really great. If you want ideas, as others have said, lose the crouton , totally unnecessary. The pork, demi glace and purée looks great. I’d probably be inclined to go with just one veg. I think the cauliflower fits better on this plate. I’d question the asparagus, especially this time of year.

      Edit: spelling

    7. louellen1824 on

      I am an unsophisticated eater… but YES PLEASE! All the critics here are probably right, but I’d pay for this meal!! 🙂

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