Glazed pork belly,over ripe plantain & vanilla bean puree, plantain croquette, confit carrots & stewed purple sweet potato with coriander pork jus. by chefjasonhoward Culinary Culinary Plating
October 3, 2024Watermelon, cherry tomatoes, feta, basil, homemade croutons, olive oil, balsamic and pepper flakes
Khephran on July 5, 2024 9:04 am Looks interesting! I think you should move the croquettes and carrots off to the side and bring more attention to the pork itself
TrueAbbreviations552 on July 5, 2024 2:34 pm Looks nice but lose the foliage and push the carrots next to the belly. If you need some green add an herb infused oil. Let the pork be the star.
ChefNorCal on July 5, 2024 3:52 pm Turn the mircos over, the leaves should be up in the air not the stems
5 Comments
Looks interesting! I think you should move the croquettes and carrots off to the side and bring more attention to the pork itself
Looks nice but lose the foliage and push the carrots next to the belly. If you need some green add an herb infused oil. Let the pork be the star.
Ye olde apple cored PaPas nice touch.
Turn the mircos over, the leaves should be up in the air not the stems
Less is more, too much stuff.