2 munchies: Expectations were set high (especially for a pork lover like me) when the miso-marinated pork belly was brined for 3 days and cooked in sous vide to retain its moisture. Unfortunately, the meat was dry and a tad rubbery; kimchi also lacked moisture and the spicy-sour kick. The perfectly cooked onsen egg with black sesame was the only thing I enjoyed about this dish.

This was a hosted meal by Wheeler's Yard.

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