The Dong Po Pork Belly that I cooked previously was very well received. I decided to cook this again today for CJ and Jazz's private farewell luncheon. This time round, I decided to change the plating style and I had great fun assembling and "painting" this picture...
Sous vide some carrots with butter, salt and pepper at 85C for an hour and blend it into carrot puree with a food processor.
Spoon the carrot puree and spread it across the center of the serving plate.
Drop some randomly placed dots of the braised pork gravy around the puree. I then garnish the plate with the herbs (rosemary, thymes and dill) that I plucked from my herb garden, placing the leaves like they are growing from the drops of gravy.
Place fried shallots slices randomly and sprinkle Japanese chili powder around.
Finally, place a piece of the Dong Po pork belly on the bed of carrot puree and serve immediately.
I really enjoyed myself putting this together and hope you like it too.