On the skin side of the flank, make a grid with a knife. Steam the pork belly for 5 minutes. In a pot, heat vegetable oil until it is between 450 and 500°F. Using a ladle, pour the boiling oil over the skin of the flank steak, until the skin becomes crispy. This step should take about 5 minutes total. In a saucepan over high heat, pour the meat juice, miso, sugar, salt, and pepper and whisk until the liquid becomes homogeneous, then let it reduce by half. Next, brush the skin of the pork with the sauce and reserve the rest for the plate. Brush carrots with vegetable oil, season with salt and pepper, and place in a preheated oven at 400°F for 30 minutes. Peel parsnips and cut them into pieces. Put the cream, butter, and parsnip pieces in a pot, season with salt and pepper, and cook until the parsnip becomes soft to the touch. In a blender, puree the cooked parsnips by adding the cooking liquid, depending on the desired consistency. In a skillet, sauté the cooked carrots with the maple sugar until they become glazed.
To plate :
Make a line of mashed potatoes in a half-moon shape on the bottom of a plate. Place the piece of lacquered flank steak and the glazed carrots in the arrangement of your choice. Pour over the sauce. Season the pork belly with fleur de sel.
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