Thursday, October 23, 2008

Pork Belly- The Finale

So here is the finished dishWhat I did was dehydrate potato slices, grind them up into a chunky powder, and bread the pork belly chunks. Then I fried the chunks in duck fat until they were a little past golden brown. Also on the plate I have pickled mustard seeds, compressed apples & pears, butternut squash puree (under the pork belly), butternut squash confit, port wine balsamic soaked cherries, port wine balsamic reduction, bacon, & fried sage. All the flavors came together very nice. There was a good sweet and sour balance that held up real nice with the fatty pork belly. The bacon pieces added little blasts of salt as did the butternut squash puree. The pickled mustard seeds added a little pop of flavor and texture. I think it was a success.

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