Sometimes you invent a food that breaks the rules. Sometimes you bring pork to a place on the flavor landscape that might get you in trouble. Sometimes you stay up late at night, sleepless, because something like this happens in your mind and you cannot wait until it happens in your mouth.
We started with slices of pork belly confit. Yes we set a few aside from earlier. Pan seared salty, crispy and golden brown. Then we topped that with a sliver of serrano chili and a touch of grape fruit zest. This is already an interesting place for pork belly to be.
What really breaks the pig rules here, the ingredient that brings this dish to a new level, Hamahi Sashimi. Sushi grade yellow-tail. We topped the pork belly with a slice of sushi grade yellow-tail and then drizzled it with a touch of grapefruit juice.
The flavors in this dish are absolutely inspired. The freshness from the hamachi, the salty fat from the pork belly, and the spicy kick of the chili followed by the sharpness of the citrus zest, it was just bold enough to be unbelievably complex without being noisy. It was perfectly balanced. We had some sashimi left so we fixed it up and ate that too. Hamachi Sashimi Grapefruit Zest and Serrano Chili, smothered in grapefruit juice. This food was truly delicious.
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