Asian pork belly with Gyoza

Name: Asian pork belly with Gyoza
Ingredients: 12 g Salt; 100 g Ushibori sushi su rice vinegar; 50 g miso liquid tare; 3 g ceps powder; panko Japanese style; 5 units.items gyoza (pork); 20 g XO mushroom; 24 g Icing sugar; 1 units.items mustard cress; 1 units.items carrot-ginger cream; 150 g Flour; 1 units.items yellow carrot; 600 g Pork belly piri piri; 1 units.items coral silicone mold; 1 units.items purple carrot; 120 g cepes rapeseed oil; 200 g pasteurized egg white; 1 units.items piping bag; 1 units.items plate-it decoration sieve; 1 units.items Steamy steam basket (Greenpan); 1 units.items cutter cake flour; 1 units.items Mandoline; 1 units.items cutter set

Asian pork belly with XO sauce, gyoza and carrot.

Ingredients

50gmiso liquid tare

20gXO mushroom

600gPork belly piri piri

12gSalt

3gceps powder

24gIcing sugar

150gFlour

1units.itemscoral silicone mold

120gcepes rapeseed oil

200gpasteurized egg white

100gUshibori sushi su rice vinegar

panko Japanese style

5units.itemsgyoza (pork)

1units.itemsmustard cress

1units.itemscarrot-ginger cream

1units.itemsyellow carrot

1units.itemspurple carrot

1units.itemspiping bag

1units.itemsplate-it decoration sieve

1units.itemsSteamy steam basket (Greenpan)

1units.itemscutter cake flour

1units.itemsMandoline

1units.itemscutter set

Preparation

Cut the pork belly into slices of about 100 to 120 grams.
Sear the pork belly on all sides in a pan until nicely browned.
Add the miso liquid at the end so the pork belly gets a nice shine and is 'lacquered'.
Remove from the pan and top with the mushroom XO.

Preheat the oven to 150°C.
Mix all the ingredients using a food processor.
Spread the mixture into the mold and smooth it out well so that no batter remains over the edges.
Bake the tuiles in the oven for about 10 to 15 minutes.
As soon as the mold comes out of the oven, remove the tuiles from the form as quickly as possible and let them cool.
Then dust with the cèpes powder using the decorating sieve.

Heat the carrot-ginger cream and transfer to a piping bag.
Place the steamer basket over a pan of water on the stove, and when the water boils, steam the gyoza for about 6 minutes to warm them. After steaming, dip the gyoza first in the miso liquid and then in the Japanese-style panko.
Slice the yellow carrot using a mandoline and then cut out rounds. Dress these rounds with olive oil.
Slice the purple carrot using a mandoline and then cut out with the buttercup cutter. Let these marinate for 12 hours in ushibori sushi rice vinegar.

Place the warm piece of lacquered pork belly with XO on the left side of the plate.
Arrange the cèpes tuille on top of the pork belly.
On the right side of the plate, make a quenelle of the carrot-ginger cream and pipe a dollop of the carrot-ginger cream.
On the quenelle, place a slice of yellow carrot and then another dollop of carrot-ginger cream. Finish with mustard cress. On the large dollop of carrot-ginger cream, arrange a sweet and sour purple carrot flower.
In the middle of these two carrot preparations, serve a pork gyoza in the center.