Cool Plates showcases dishes from across the country to help inspire chefs’ creativity. Chef and co-owner Darren Norris cures 8-inch squares of pork belly in a mixture of sugar, salt, shichimi and yuzu skin for 24 hours. He rinses that lightly and puts the belly in a sous-vide bag with sake, mirin, dashi and more shichimi and yuzu skin. He cooks it for six hours at 180 degrees Fahrenheit. He leaves it in the bag and lets it rest overnight in the walk-in. Then he shaves it in a ...
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