“Porco Rosso Omakase” Bento – Three Expressions of European Pork

PREPARING

STAGE 1: PREPARATION (BEST DONE THE DAY BEFORE)

Chashu Pork Belly:

1. Roll the pork belly tightly and truss with kitchen twine.
2. Place it in a sous-vide bag with all marinade ingredients. Vacuum-seal the bag.
3. Cook in a water bath at 70°C for 18 hours.

Pulled Pork Shoulder:

1. Thoroughly rub the pork shoulder with the spice mix.
2. Place in an oven preheated to 110°C and slow-roast for 8 hours (e.g., overnight).

Apple and Daikon Pickles:

1. Heat the pickling liquid ingredients (water, vinegar, honey, salt) until the sugar and honey dissolve, then cool completely.
2. Cut the apple and daikon into long, thin strips (e.g., using a spiralizer or julienne peeler).
3. Pour the cold pickling liquid over the vegetables and refrigerate for at least 12 hours.

Pork Skin Crisps (Chicharrón):

1. Cook the reserved pork skin in boiling water for 5 minutes, drain, and repeat the process twice more (blanching 3 times).
2. Thoroughly dry the skin and dehydrate it in an oven or dehydrator at 65°C for about 6 hours, until it’s hard as plastic.
3. Heat deep oil to 200°C and fry the dried skin for a few seconds until it spectacularly puffs up into a crispy “pork popcorn.” Drain on a paper towel and sprinkle with nori powder.

STAGE 2: FINAL PREPARATION & BENTO ASSEMBLY

Cooking the Rice:

1. Rinse the sushi rice and black glutinous rice, then cook according to package instructions.
2. Gently heat the seasoning ingredients, stirring until the sugar and salt dissolve. Do not boil.
3. Transfer the hot, cooked rice to a large bowl, pour the seasoning over it, and gently mix with a flat paddle while fanning it to cool it down quickly. Divide the rice: leave ¾ as is, and to the remaining ¼, add a bit more black rice for a more intense colour.

Finishing the Meats:

1. Pork Belly: Remove the roll from the sous-vide bag. Pour the marinade into a saucepan and reduce over low heat to a thick, syrupy glaze. Slice the pork belly into 1 cm thick pieces.
2. Pork Shoulder: Shred the roasted meat with two forks. In a saucepan, combine the gochujang-miso caramel ingredients and heat for 3 minutes, stirring. Pour the hot sauce over the pulled pork and mix thoroughly.
3. Tonkatsu: Season the pork chop with salt and pepper. Dredge it in flour, then dip in beaten egg, and finally coat with panko. Fry in hot oil (180°C) for about 90 seconds per side until golden brown. Drain on a paper towel.

Forming the Sushi:

1. “Belly Torch” Nigiri: Form oval portions (approx. 18 g) from the white rice. Top each with a slice of chashu pork belly and torch it with a kitchen torch until caramelized. Brush with a thin layer of the reduced glaze and sprinkle with black sesame seeds.
2. “Pulled Umami” Uramaki: On a plastic-wrapped bamboo mat, spread a layer of rice. Flip it over so the rice is on the outside. On the nori, place the filling: pulled pork, avocado strips, and drained pickles. Roll it tightly. Coat the outside of the roll in crushed pork skin crisps and toasted sesame seeds. Slice into 8 pieces.
3. Tonkatsu Oshizushi: In a small rectangular press (oshibako, or a small plastic-lined container), press a layer of the black rice. Place the fried tonkatsu cutlet on top and press again. Remove from the press, brush with tonkatsu sauce, and sprinkle with yuzu and toasted onion powder. Slice into small, even squares.

Assembly:

1. Combine the mayonnaise with the yuzu-kosho paste to create a decorating sauce.
2. Arrange all three types of sushi in a bento box or on a plate. Place the pickles alongside and decorate with shiso leaves and microgreens.
3. Serve the pork skin crisps in a separate compartment or small bowl to keep them crispy.

Just before serving, spray the pork belly nigiri with a mist of Calvados from the atomizer (if using). Bravo and enjoy!