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    Culinary Plating

    Roast dinner: Braised, pressed then ovened pork belly, chou farci of pork belly and apple, cauliflower purée and Madeira pork gravy

    Roast dinner: Braised, pressed then ovened pork belly, chou farci of pork belly and apple, cauliflower purée and Madeira pork gravy

    by SeniorBox1992

    View 11 Comments

    11 Comments

    1. bighungrybelly on

      I would pay for this. And love the plate. Where did you get it from if you don’t mind?

    2. Philly_ExecChef on

      I like the plate a lot.

      Portions are a little odd for an entree (you called it dinner). A small side of purée against a large, singular protein. I feel like that pork is going to be amazing and the dish overall could benefit from some development of additional garnish or elements.

    3. the_seattleite85 on

      Hello, just curious what pressed means here? Like after you braise it you press it to make it more solid? Was it completely falling apart or pulled apart and then put back together? Or was it just tender and then pressed to make tighter /more dense? Is the skin separated or still attached? And if so, when was it removed? Sorry I’m just a home cook, but I’ve gotten pretty good at roast pork and am always looking to make it better.

      I do something similar where I braise it whole with liquid about halfway up, and then finish in the oven. I think it makes the meat more tender, but if it’s still slicable when I do it, not like pulled pork, so I’m curious. Looks amazing! Thanks.

    4. Dismal_Equivalent_68 on

      Ha, pork pricker. Seeing a lot of the chou farci as of late. Great winter side and so many options. Your pork belly skin looks awesome and your purée very smooth. That plate is interesting in itself. Have fun.

    5. killlballl on

      Love the composition, the process and the restraint. Fantastic plate, chef. Thanks for sharing!

    6. chefpatrick on

      The plate looks like a huge rice chip. I’ll just assume it’s edible, break a tooth on it, and then trash your restaurant on FB

    11. lordofthedries on

      More plating like this in this sub please. Simple well placed great colour. I want to eat this

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