Miso-Harissa-Maple Pork Belly, Slow Egg, and Togarashi-spiced Fried Brussels Sprout Leaves

METHOD:

For the Pork Belly:
In a medium pot, simmer 1 liter water, salts, and sugar until solids dissolve. Remove from heat and cool. Cover pork belly with brine and refrigerate 24 hours. Heat oven to 400ºF. Remove belly from brine, rinse under cold water, pat dry, season with white pepper, and put in a roasting pan. Add enough water to cover half of belly. Cover with foil and roast 45 minutes. Remove foil and reduce heat to 250ºF. Roast 3 hours, until fork tender. Remove belly from oven, place on a sheet tray, and cool 1 hour. Add another sheet tray on top of the belly, add weights to the tray, and press 4 hours. Cut belly into 180- to 200-gram portions.

Miso-Harissa-Maple Glaze:
In a medium saucepot, combine all ingredients and bring to a boil. Reduce heat to a simmer and cook until glaze is achieved.

Slow Egg:
Heat water bath of an immersion circulator to 63.5ºC. Add eggs to bath and cook sous vide 28 minutes. Remove eggs from bath, rest at room temperature 5 minutes, and peel.

Fried Brussels Sprout Leaves:
Heat oil in a deep fryer to 205ºC.  In batches, fry Brussels sprouts leaves until crispy and golden brown. Drain on paper towels and season with togarashi, salt, and lemon zest.

To Assemble and Serve:
Heat a small frying pan on medium flame. Season Pork Belly with salt and pepper and sear until crispy. Spoon Miso-Harissa-Maple Glaze over top and rest. Place Pork Belly at 1 o’clock on the plate and the Slow Egg at 7 o’clock. Sparsely cover Slow Egg with nasturtium leaves, micro greens, and Fried Brussels Sprout Leaves. Sprinkle togarashi over Pork Belly and garnish with herbs and a few more Fried Brussels Sprout Leaves. Finish the plate with a small pile of togarashi.