1 kg free range pork belly on rib rack
500g 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
25g diced green apple
25g nashi pear
10g diced pineapple
5g diced kiwi fruit
1 clove garlic
40mL tomato sauce
40mL BBQ sauce
50mL rice syrup
50mL yuzu juice (unsalted)
100mL extra virgin olive oil
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