Pork confit Myoga dressing

Sprinkle salt and pepper on the surface of the pork block. Heat a frying pan with olive oil over high heat and cook the pork block, changing sides with tongs.

Add the crushed garlic and rosemary to the frying pan and fry briefly, then remove to a tray.

Once the pork block has cooled, place it in a ziplock bag along with the rosemary, garlic, and olive oil. Be careful not to let any air get in.
Place the ziplock bag in 65°C water and boil for about 40 minutes. Cook over very low heat, checking the temperature as you go and adjusting the heat.

Remove the pork block and place the ziplock bag in a bowl of ice water to cool.

Remove to a cutting board, cut into 1-2mm thick slices and arrange on a plate.

Make the myoga dressing by chopping the myoga finely and putting it in a bowl, then adding the seasonings and mixing.

[5] Pour the ginger dressing over the dish and top with shredded shiso leaves and tomato concassé.