Crispy Pork Belly, Collards
As seen on TV
Which Show?
Who made this dish?
Laurence's second-course option is pork belly with crackling skin, plated with three Southern sides: braised collard greens, fried scallion cornbread, and pickles.
Laurence: "Poking some holes. This can help render the fat, and then when it renders, get it nice and crispy." To get the skin crackled, he scored the surface to render the fat, then finished it under high heat with the convection fan on.
Laurence tableside: "Today I made for y'all pork belly. We have three sides: collard greens, a fried scallion cornbread, and just some pickles." The dish was positioned as classic, well-executed Southern comfort, but judges split on whether it was safe or genuinely standout.
{Tom}: "Very hard to cut the skin." {Tom}: "You know, the skin was crispy, although it's chewy flavour-wise. The pork belly is nicely cooked. The greens are really tasty."
{Claire}: "I didn't feel like it was a risk-taker of a dish, but I thought it was well executed."
{Michael}: "It's a little bit too crunchy on the outside."
Judges' table - {Michael}: "My skin was a little tough, but the pork belly was cooked really well. Sauce was great, had a lot of flavour. I could see it on the menu."
{Claire}: "Lawrence, I thought this was a classic dish, done really well. It was really tasty."
Deliberation - {Kristen}: "You have Lawrence's pork dish, which felt uninspired and safe and, quite frankly, boring."
