Through our own evolutions and exposure to ingredients and techniques, I am constantly amazed at how often we could do something better. From finding a new method for cooking pork to getting an exact temperature for cooking duck ham wrapped in nori, every day I realize something to refine our cuisine. What is important is adapting and putting into action these processes, techniques, and approaches. The key is wanting to find better and put it into action.
Today our pork belly got better. We captured the crispy skin (a new purveyor supplies the belly) and refined our cooking temperature and time (71.1 degrees C for 24 hours). The dish is rounded out with smoked huckleberries, sweet onion puree, and shiitake mushroom confit.
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