Probably a few too many pieces of broccoli but overall it hit the Sunday spot.
FPInteriorityComplex on
I like this. Lovely colour on the belly. And I enjoy eating romanesco, it’s like eating math.
researchanddev on
This is just wonderful. The color of the pork belly looks like it’s smoked and the shaved cauliflower looks like it would feel nice on the tongue. Flowers are also a nice touch.
I’m hungry.
sustenancewars on
Please tell me that skin is crispy like a chip.
thefutureisfeline on
I especially like the sauce pool with the cauliflower puree wall.
schmoopmcgoop on
Love the way you kept the jus (or whatever liquid that is) with the puree.
likes2cookandwander on
I’ve never wanted to rub a pork belly so bad
Dismal_Equivalent_68 on
Nicely arranged. Fun plating and ingredients sound tasty with the fat to citrus flavors. I wonder how a super fancy trained chef would plate this…that’s what I’m here to learn…anybody?
golimaaar on
My only criticism is that the finishing salt is too coarse, looking from this angle at least…
permalink_save on
The longer I look at this the more I fal lin love, that looks so delicious, well plated, and good creativity. The brassicas pairing is nice too.
Buck_Thorn on
I *love* the romanesco and cauliflower “bouquet” idea!!
foobar12987 on
So pretty 🙌 looks delicious, healthy and expensive. I can see this selling out hard
14 Comments
Pressed and roasted cider braised pork belly, cauliflower purée, romanesco broccoli, pickled cauliflower, wilted wild garlic, wild garlic flowers, cider and pork jus.
Probably a few too many pieces of broccoli but overall it hit the Sunday spot.
I like this. Lovely colour on the belly. And I enjoy eating romanesco, it’s like eating math.
This is just wonderful. The color of the pork belly looks like it’s smoked and the shaved cauliflower looks like it would feel nice on the tongue. Flowers are also a nice touch.
I’m hungry.
Please tell me that skin is crispy like a chip.
I especially like the sauce pool with the cauliflower puree wall.
Love the way you kept the jus (or whatever liquid that is) with the puree.
I’ve never wanted to rub a pork belly so bad
Nicely arranged. Fun plating and ingredients sound tasty with the fat to citrus flavors. I wonder how a super fancy trained chef would plate this…that’s what I’m here to learn…anybody?
My only criticism is that the finishing salt is too coarse, looking from this angle at least…
The longer I look at this the more I fal lin love, that looks so delicious, well plated, and good creativity. The brassicas pairing is nice too.
I *love* the romanesco and cauliflower “bouquet” idea!!
So pretty 🙌 looks delicious, healthy and expensive. I can see this selling out hard
I’d feel almost guilty eating this.
Well shit Sally I ain’t mean ta upset ya nah