On the menu: Chinese 5 spice-hoisin Pork Belly w/sweet potato purée, Chinese cabbage & crackling
There seems to always be pork belly on the Black Sheep menu, suggesting it’s one of those dishes diners would start complaining about not being available if you ever took it off. How did it become one of your “signature” dishes, and what’s the story of this particular iteration?
Chef Jonathan Japha: When you’re cooking for a restaurant of this volume, you’ve got to have some food that’s pre-done, and organised, and fully cooked, and there’s no reason why you can’t make things that are suited specifically to that purpose. Pork belly is one of those meats that really works better when you cook it very slowly for a long period of time, and because it’s already cooked, it’s perfect to have sitting in a bain marie. We keep it in the oven, with the glaze on top, with water on the bottom of the pan, so that it actually continues to cook as service progresses, and it just gets better and better as it sits.