Here is the main course that followed our arugula salad. The smoky dragon egg is not only fun to look at but was cooked lightly so the yolk was still soft. The sweet potatoes were blended with tangy creme fraiche made in house and the fatty pork belly was cured with flavors of cardamom and peppercorn. The reduced cranberry and bitter chard leaves balanced out the saltiness of the cured pork belly.
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