At Class on 38th, a modern Japanese restaurant that opened in Midtown Manhattan in late January, chef Alexander Lee sears pork belly on all sides and then simmers in for around 90 minutes with ginger, leek scraps, cola, and beer. Then the belly is removed and the liquid is reduced and mixed with a stock made with soy sauce, mirin, sake, ginger, scallion, gochujang and red misso and simmered for another two hours.
Meanwhile, shiitake mushrooms are simmered with koshihikari rice into a porridge seasoned with mushroom dashi, smoked sea salt, white pepper, and MSG.
The mushroom porridge is placed in a bowl and topped with the belly, a sous-vide soft-boiled egg, and thinly sliced leeks
Price: $27