Pork Belly with Dashi Potato Puree

Servings: 4
Prep Time: 25 minutes


10 pounds pork belly (fish sauce-braised, portioned)

10 quarts pork stock (reduced Chinese five-spice)

2 pounds king oyster mushroom (beachwood mushrooms)

1 pound pea tips (snow)

10 potatoes (dashi, pure)

salt (As needed)

pepper (As needed)

1. For the pork belly: Using a sauté pan sear the pork belly and toss with pork stock until warmed through.

2. Sauté mushrooms on high heat and season with salt and pepper.

3. Sauté half of the snow pea leaves and season with salt and pepper.

Courtesy of the National Pork Board, Des Moines, Iowa.