Saturday, June 28, 2014
Muiishi Makirritos - Pork Belly Don Juan
Location: Karbach Brewing Company, 2032 Karbach Street
Date: June 27, 2014
A large rice bowl with 24 hour Sous-vide cooked pork belly, pickled cucumbers, takuan, kimchi, fried shiitaki and oyster mushrooms topped with a 62 degree egg. There is a lot of high tech going on here. Sous-vide is done by vacuum sealing the pork belly in plastic and cooking at a low temperature for a very long time. The idea is the food is cooked perfectly evenly through. I can tell you in this case it comes out butter tender, moist, like bacon BBQ. Takuan is a pickle you don't see very often made from dried then weighted daikon radish. It is reputed to be very pungent but I found this to be very mild and a nice texture in the rice bowl. The mushrooms are deep fried and nicely crunchy and earthy. The final piece of the puzzle is the 62 degree egg. a 63 degree egg is cooked in an immersion cooker slowly at a very precise temperature. The result is you get a silky orb of creamy white with a center of liquid egg yolk. Here it is the sauce for the bowl. This is food for the foodie and its done with skill and works. Humble food elevated. Synopsis: High tech bacon and eggs over rice, you just can't go wrong.