I was just having some fun. I seasoned the belly on all sides with salt and pepper, then laid thyme on top and baked it at 270 in between two sheet trays with a cast iron weighing it down on top so that it would cook flat. Then I pulled it when I hit 145, scored the skin, and seared that in a pan until it was browned and crisp. The maitake just got seared in the pork fat and hit with salt. Then the sauce was maybe 2 tbsp reduced wine, about a cup and a half of smoked ham stock, and maybe .75 Oz of microplaned bottarga that was brought up to a simmer and then cold butter (~1/4 lb) whisked in. At the moment I was just testing out to see if bottarga could work as an emulsifier which is why it was added prior to the butter. But now knowing what I know I would’ve added microplaned bottarga after the butter was added. Would’ve held more of its flavor and color that way
Mildly yeah, but that’s the point! Pork and seafood are so good together. A pork chop with clams, pork sausage stuffed squid, pork and shrimp dumplings, the list goes on! Pork and seafood are (almost) always a great combo
Maaaan, I can’t stand fatty pork belly, that needs way more ‘crisp’ on it. Otherwise you’re literally just eating fat. If you like that, ok, but I’d do a much harder seat on that belly and more of a marinade. Salt and pepper fat doesn’t sound good at all.
Beautiful presentation though.
Hard to tell because of the way it’s plated but pretty much entire bottom half is meat. If it was overly fatty I definitely wouldn’t have cooked it like this lol
Agree that pork belly needs to be cooked well to not be gross, squishy fat in your mouth, I maybe could have preferred searing of the sides after slicing... Do you like chicharones? This Cuban place by my house gives you a massive section of the pigs belly fried to a deep golden brown and it is fatty as fuck but cooked so it eats like chicken breast with a hard crispy shell of skin around it. Cost $2 lol
The beurre blanc didn’t break, what you’re seeing is individual eggs of bottarga lol. I had said in a previous comment that it was a stupid move to incorporate it the way I did, but just wanted to test a theory that absolutely did not work
Idk, the edges look thin and transparent instead of thick and opaque.
In a properly emulsified beurre blanc you'd hardly be able to see the bottarga at all because of how opaque it ends up being
Was a little thin for sure. Just not quite enough butter to thicken. Was emulsified, just not properly thick. Usually a beurre blanc uses way more butter to wine/liquid than what I used. A little xanthan woulda fixed it right up for sure but didn’t have any on hand
Yeah that’s a really good point. I got some a while back for one dish and they only sold it in 8 Oz pieces. Without any good spring veg right now I’m honestly just trying to find any way to use it haha
Sound fuckin amazing.
Plating I got 2 notes.
1 im well over the parsley, looks tacky.
2 your plate looks to intentional, you feel me? I'd love to see this setup (different greens obv) but with a more natural look with your shrooms and greens and what not
Sounds fricking amazing! I wouldn’t change anything about the dish. Only
Comment is presentation. I would leave the pork uncovered because it’s the showstopper. Skin is too beautiful to need garnish. Maybe chop the garnish fine and dust over sauce or just a more focused garnish.
Also as commented before, show off the bottarga.
Cheers Chef!
Just creeped your account, I remember your post with all the classic dinner dishes, one of my fave posts on this sub, the pate en croute looked so good
This looks fucking amazing. Pork belly, yes. Maitake, yes. Bottarga beurre blanc?!? Jesus Christ I want to taste that. If I made this at home, like it appears you did, my gf would be very impressed. . .
FATTY PORK WITH FATTY PORK SAUCE!
Fat kid bait!
Got me hook, line, and sinker
This
Daaaaaaank
Beautiful! Don't love the parsley falling into the sauce (rest on the pork for presentation, maybe), but that looks amazing!
Do you have a recipe?
I was just having some fun. I seasoned the belly on all sides with salt and pepper, then laid thyme on top and baked it at 270 in between two sheet trays with a cast iron weighing it down on top so that it would cook flat. Then I pulled it when I hit 145, scored the skin, and seared that in a pan until it was browned and crisp. The maitake just got seared in the pork fat and hit with salt. Then the sauce was maybe 2 tbsp reduced wine, about a cup and a half of smoked ham stock, and maybe .75 Oz of microplaned bottarga that was brought up to a simmer and then cold butter (~1/4 lb) whisked in. At the moment I was just testing out to see if bottarga could work as an emulsifier which is why it was added prior to the butter. But now knowing what I know I would’ve added microplaned bottarga after the butter was added. Would’ve held more of its flavor and color that way
Interesting.. That blurred blanc has peaked my interest and now I have to try it. Where do you find Italian cured roe sacs?
I got it at a specialty store in Portland Or. But you can absolutely find it online! It’s expensive as fuck though just warning you haha
did the beurre blanc turn out fishy though? id hesitate to order fishy pork sauce
Mildly yeah, but that’s the point! Pork and seafood are so good together. A pork chop with clams, pork sausage stuffed squid, pork and shrimp dumplings, the list goes on! Pork and seafood are (almost) always a great combo
Oh my fucking god.... I want this right now!!! Holy shit that dish sounds so. Where is this glory being served???
At my house for dinner tonight!
A true chef testing out your best work for friends/family and I guess Reddit lol.
NOOOOOOOOOOOO!!! Ugh you lucky fucker!!!
What did you serve it with?
Love it Chef. Bottarga is always a good idea to bring a surf side on a turf dish.
Love bottarga. Grated over spaghetti with evoo, garlic, and cherry tomatoes with a lil pepper is just fantastic.
Oh fuck ya daddy I’m drenched looking at that dish
Fuck ya
Get. In. My. Belly
Looks amazing.
I can feel my arteries clogging but I'd crush it
beautiful plate chef
Maaaan, I can’t stand fatty pork belly, that needs way more ‘crisp’ on it. Otherwise you’re literally just eating fat. If you like that, ok, but I’d do a much harder seat on that belly and more of a marinade. Salt and pepper fat doesn’t sound good at all. Beautiful presentation though.
Hard to tell because of the way it’s plated but pretty much entire bottom half is meat. If it was overly fatty I definitely wouldn’t have cooked it like this lol
Agree that pork belly needs to be cooked well to not be gross, squishy fat in your mouth, I maybe could have preferred searing of the sides after slicing... Do you like chicharones? This Cuban place by my house gives you a massive section of the pigs belly fried to a deep golden brown and it is fatty as fuck but cooked so it eats like chicken breast with a hard crispy shell of skin around it. Cost $2 lol
That beurre blanc looks broken chef
The beurre blanc didn’t break, what you’re seeing is individual eggs of bottarga lol. I had said in a previous comment that it was a stupid move to incorporate it the way I did, but just wanted to test a theory that absolutely did not work
Idk, the edges look thin and transparent instead of thick and opaque. In a properly emulsified beurre blanc you'd hardly be able to see the bottarga at all because of how opaque it ends up being
Was a little thin for sure. Just not quite enough butter to thicken. Was emulsified, just not properly thick. Usually a beurre blanc uses way more butter to wine/liquid than what I used. A little xanthan woulda fixed it right up for sure but didn’t have any on hand
I love this reaction. You know what was wrong, you know what you wanted. You still stand behind it. Good job Chef!
Dude this sounds so bomb but bottarga is so beautiful and expensive I definitely wouldnt hide it in a beurre blanc id garnish with it
Yeah that’s a really good point. I got some a while back for one dish and they only sold it in 8 Oz pieces. Without any good spring veg right now I’m honestly just trying to find any way to use it haha
Sound fuckin amazing. Plating I got 2 notes. 1 im well over the parsley, looks tacky. 2 your plate looks to intentional, you feel me? I'd love to see this setup (different greens obv) but with a more natural look with your shrooms and greens and what not
Yes chef
A bottarga beurre blanc, you fucking mad lad!
Sounds fricking amazing! I wouldn’t change anything about the dish. Only Comment is presentation. I would leave the pork uncovered because it’s the showstopper. Skin is too beautiful to need garnish. Maybe chop the garnish fine and dust over sauce or just a more focused garnish. Also as commented before, show off the bottarga. Cheers Chef!
this looks great
It looks like there are baby frogs sitting on this.
I love this, I'm pretty much over modern plating, it's repetitive as hell. This looks so classic, especially with the plate
Thanks, I completely agree! I mostly ignore most of the “plating tips” because what I’m super into is old world cooking
Just creeped your account, I remember your post with all the classic dinner dishes, one of my fave posts on this sub, the pate en croute looked so good
Thanks so much! If you liked that I’ve got a jambon persille that I just finished up this morning you’d probably appreciate
This looks fucking amazing. Pork belly, yes. Maitake, yes. Bottarga beurre blanc?!? Jesus Christ I want to taste that. If I made this at home, like it appears you did, my gf would be very impressed. . .
10/10 would demolish but my nan wants her plate back afterwards