Roast pork belly on 3 purées (carrot, beet & cauliflower) & a relish of pickled onion/beet/eggplant served with fondant potatoes

3 comments

1. The national dish of my home country is “stegt flæsk” – slow roasted pork belly slices, normally eaten with a white parsley gravy, potatoes and pickled beets.

   This is an attempt at a more modern approach.

   I sous vides cooked the pork for 4 hours to tenderize the texture and finished off in a hot oven for browning.

2. Looks fantastic.

3. This looks incredible. Beautiful presentation.