Kalbi porkbelly, 62h sous vide for a while, chilled, pressed and trimmed. Deep fried and glazed. Rice is jasmine cooked with ginger, cloves and Bayleaf, slaw is cabbage, rice vinegar, Vietnamese chili garlic paste, kewpie and soy / sugar. Finished with frozen scallions and smoked salt. Charred and pickled green onions for accent.
