looks nice, but eating that much fat is not appealing to me.
Horror_Signature7744 on
I don’t even eat pork but that looks beautiful.
shuriken36 on
Looks succulent af. The pork belly looks perfect and the sauce is beautiful and contrasts amazingly against the plate. The chives look slightly too regularly placed for me, but the color accentuation from the bok choy makes it look a little less heavy. The bok choy itself seems a little disconnected- i like that it carries the theme of the spiral, but texturally and the flavor i might skip it. Maybe you could do a really clean sear on it and a glaze that just peaks out from under it?
Better-Subject1945 on
I’d garnish with scallion curls instead of rings, would give a little more height and show off better technique, looks great tho
fortifished on
Grand. I think the plating is perfect. As someone with a low appetite, I would devour this
Grand-Television6187 on
This is very well plated. I almost forgot about dong po rou after i finished watching Cooking Class Wars, but now i’m salivating again.
yayayathecreator on
Kind of so overly perfect I thought it was AI and I don’t mean that as an insult. Great work
MaximilianClarke on
I always upvote a saucy dong
CoupDeGrassi on
Looks nice, but I know that fat gonna taste gelatinous af.
tactican on
A+. Although serving Bok Choi like that is both traditional and beautiful, it’s hard to cut up and eat. I’ve made a mince of it that works well, almost like chimichurri.
ArmanFromTheVault on
This looks really fantastic
underbeatnik on
Ah, another cheeky theft from the National Museum in Taipei! (Just kidding of course, it looks great. ) Anyone who has been there knows what I’m talking about 😉
For those who weren’t there, here’s an explanation:
14 Comments
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looks nice, but eating that much fat is not appealing to me.
I don’t even eat pork but that looks beautiful.
Looks succulent af. The pork belly looks perfect and the sauce is beautiful and contrasts amazingly against the plate. The chives look slightly too regularly placed for me, but the color accentuation from the bok choy makes it look a little less heavy. The bok choy itself seems a little disconnected- i like that it carries the theme of the spiral, but texturally and the flavor i might skip it. Maybe you could do a really clean sear on it and a glaze that just peaks out from under it?
I’d garnish with scallion curls instead of rings, would give a little more height and show off better technique, looks great tho
Grand. I think the plating is perfect. As someone with a low appetite, I would devour this
This is very well plated. I almost forgot about dong po rou after i finished watching Cooking Class Wars, but now i’m salivating again.
Kind of so overly perfect I thought it was AI and I don’t mean that as an insult. Great work
I always upvote a saucy dong
Looks nice, but I know that fat gonna taste gelatinous af.
A+. Although serving Bok Choi like that is both traditional and beautiful, it’s hard to cut up and eat. I’ve made a mince of it that works well, almost like chimichurri.
This looks really fantastic
Ah, another cheeky theft from the National Museum in Taipei! (Just kidding of course, it looks great. ) Anyone who has been there knows what I’m talking about 😉
For those who weren’t there, here’s an explanation:
https://en.wikipedia.org/wiki/Meat-Shaped_Stone
https://en.wikipedia.org/wiki/Jadeite_Cabbage
This is really absolutely increasingly lovely. Well done chef