Fourth Course: Pork Belly

I wrote First Course for the Amuse but that's not accurate, this'll actually end up at 7 courses but it was just 6 but whatever.

This pork belly was crisp on the outside and completely soft and melty on the inside.  You could cut it with a spoon.  It sat on a diablo glaze, a reduction of rice vinegar and some spicies and some yummies.  Diablo glaze is the jam.

A crunchy pear salad and fried mint on top to balance the spice of the glaze.

This was delicious, and pocket-sized: next time I'm in the Carillon kitchen I'm pocketing some pork belly.

(j/k Chef.)