1 kg free range pork belly on rib rack
500 g heirloom carrots
3 Tbs Gochujang (Korean chilli paste)
3 Tbs glucose
1 Tbs dry chilli powder
2 Tbs high quality soy sauce
2 Tbs caster sugar
3 Tbs tomato sauce
3 Tbs BBQ sauce
25 g diced green apple
25 g nashi pear
10 g diced pineapple
5 g diced kiwi fruit
1 clove garlic
40 ml tomato sauce
40 ml BBQ sauce
50 ml rice syrup
50 ml yuzu juice (unsalted)
100 ml evo
Blend all braising sauce ingredients in a food processor and refrigerate for 24 hours.
Sear the outside of the pork directly over the Binchotan (Japanese charcoal) or a gas chargrill. Once lightly charred, place braising sauce and pork into a vacuum sealed bag and cook in a water bath at 68 C for 12 hours. Once cooked remove from bath and allow to cool completely.
Once cool, open bag and separate meat from the sauce. Add the rice syrup, tomato and BBQ sauce to create a glaze.
Portion the pork belly by cutting between each rib in 2 cm wide pieces.
Combine the yuzu juice and evo to make dressing and shake vigorously.
Using a vegetable peeler, create thin ribbons of carrot, dress with yuzu and position on the side of the plate.
Char pieces of pork over the charcoal once again to heat through, before covering with warmed glaze to serve.
Recipe provided by Level One