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For the Pork Belly:
Put the pork into a vacuum bag with the soy and ginger. Vacuum-cook 'sous-vide' at 70ºC for 16 hours.
Prior to assembly: brown the pork fat and glaze with the cooking juices.
 
For the Celery Potato Purée:
Peel the celery potato and cut into irregular pieces; set aside. Put butter into a hot pan and deburr; add in the...

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For the Pork Belly:
Put the pork into a vacuum bag with the soy and ginger. Vacuum-cook 'sous-vide' at 70ºC for 16 hours.
Prior to assembly: brown the pork fat and glaze with the cooking juices.
 
For the Celery Potato Purée:
Peel the celery potato and cut into irregular pieces; set aside. Put butter into a hot pan and deburr; add in the celery potato and cook until the potato is brown and cooked. Stir continuously. Use a blender to attain a smooth purée texture.
 
For the Crispy Taro:
Slice the taro and dehydrate for 12 hours at 45ºC. Set aside.
 
For the Powdered Parsley:
Put the crumbs and parsley into a blender and grind at 60ºC until a powder is created. Set aside.
 
For the assembly:

The powdered parsley is the base; next comes the roast pork and a layer of celery potato purée; top off with crispy taro. 

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Ingredients 4 persons
  • 0.5 kg. Pork Belly
  • 0.01 kg. Ginger
  • 0.04 l Soy
  • 0.12 kg. Taro
  • 0.05 kg. Butter
  • 0.4 kg. Celery potato
  • 0.1 kg Parsley
  • 0.1 kg Bread Crumbs.
Recipes. The Cook & Chef Institute