I used a similar method to Chasu pork to make the chop. Pork chop was marinated in a mix of soy, mirin, garlic, ginger, scallion, shallot, sake, and white sugar. Cooked sous vide and finished in a steel pan.
White rice is seasoned with a touch of toasted sesame oil and rice vinegar.
Philly_ExecChef on
The elements look great. The plating composition isn’t particularly interesting, but that’s sorta just how rice is. I’d certainly eat it.
jbarklet on
Can I ask why you chose a pea purée for this dish? The pork and rice are clearly bringing Asian elements to the plate, but I don’t usually think of peas as being in the same ethnic range.
Also, might I suggest incorporating some toasted or black sesame seeds in the rice to add a little extra to that component?
programkira on
The only rice plating I really like is omurice with the omelet on top of the rice boat
PsychologicalCan9837 on
The pork looks absolutely perfect.
Unfortunately, I’ve found that plating with rice isn’t always the most “aesthetic” look in the world, but that aside, looks like a lovely dish & something I’d gladly eat.
da_Crab_Mang on
Where is the puree? This dish looks good but it definitely requires some sort of puree. Why don’t you run everything through your blender and try again?
BlueSoulDragon on
I thought the pea purée was a squishy lemon at first
robinchev on
I would change the orientation of the large piece of meat. Angling it a bit rather than squaring it out on top of the rice?
Neder-wiet on
Rice on the side!
Dieeznuts on
Too lazy to chop the rest? Lol
mikeonebillions on
Rice is hard to plate but I think this looks great. The components all work well together visually.
Adhdpenguin813 on
How did this stay in but the avocado toast got deleted.
12 Comments
I used a similar method to Chasu pork to make the chop. Pork chop was marinated in a mix of soy, mirin, garlic, ginger, scallion, shallot, sake, and white sugar. Cooked sous vide and finished in a steel pan.
White rice is seasoned with a touch of toasted sesame oil and rice vinegar.
The elements look great. The plating composition isn’t particularly interesting, but that’s sorta just how rice is. I’d certainly eat it.
Can I ask why you chose a pea purée for this dish? The pork and rice are clearly bringing Asian elements to the plate, but I don’t usually think of peas as being in the same ethnic range.
Also, might I suggest incorporating some toasted or black sesame seeds in the rice to add a little extra to that component?
The only rice plating I really like is omurice with the omelet on top of the rice boat
The pork looks absolutely perfect.
Unfortunately, I’ve found that plating with rice isn’t always the most “aesthetic” look in the world, but that aside, looks like a lovely dish & something I’d gladly eat.
Where is the puree? This dish looks good but it definitely requires some sort of puree. Why don’t you run everything through your blender and try again?
I thought the pea purée was a squishy lemon at first
I would change the orientation of the large piece of meat. Angling it a bit rather than squaring it out on top of the rice?
Rice on the side!
Too lazy to chop the rest? Lol
Rice is hard to plate but I think this looks great. The components all work well together visually.
How did this stay in but the avocado toast got deleted.