Chipotle pork belly tomato leather wraps served over romaine and watercress wraps. Pork belly was brined using brown sugar, salt, chipotle and smoked paprika. Then cooked SV for 20 hours (70C for 18 and lowered to 60C last 2). Tomato leathers were brushed with homemade bbq mayo, and topped with lettuce, pickled mustard seeds, cucumber and pickled carrots (this took allot of pulls in the chamber). Lettuce wraps were simple and flavorful. Romaine leaves brushed with pistachio puree, topped with watercress and spritzed with raspberry vinegar.
