Wasabi cracker with char siu pork belly, pangang sauce gel, lime and cucumber salsa

Name: Wasabi cracker with char siu pork belly, pangang sauce gel, lime and cucumber salsa
Ingredients: 20 Wasabi crackers; 1 Bleu skin radish; 1 units.theelepel Smoked curry; 1 Cucumber; 0.5 Banana shallot; 1 Lime; 250 ml Sushi vinegar; 500 g Char siu pork belly; 4 g Agar agar; Xanthan; 150 ml Pangang sauce; 15 g Chili sauce

Wasabi cracker with seared char siu pork belly, pangang sauce gel, lime, radish, cucumber salsa and smoked curry.

Ingredients

20Wasabi crackers

1Bleu skin radish

1Lime

500gChar siu pork belly

1units.theelepelSmoked curry

1Cucumber

0.5Banana shallot

250mlSushi vinegar

Xanthan

4gAgar agar

150mlPangang sauce

15gChili sauce

Preparation

Remove the pork belly from the packaging and portion it to the desired size.
Seare the pork belly with a blowtorch.
Grate the lime zest over it.
Cut out the radish with a cutter and place a slice on top.
Place the pork belly on the wasabi cracker.

Cut the cucumber into quarters and remove the seeds.
Cut the cucumber into fine brunoise.
Finely chop the shallot.
Sauté the shallot and add the smoked curry.
Briefly add the cucumber and deglaze with sushi vinegar.
Let cool and vacuum seal.
If necessary, drain and bind the liquid with xanthan. Then add it back to the cucumber.