Pork confit Myoga dressing

Sprinkle the surface of the pork block with salt and pepper. Place a frying pan with olive oil over high heat and grill the pork block with tongs while changing surfaces.

Add the crushed garlic and rosemary to a frying pan, then quickly saute, then remove into a batter.

Once the pork block has cooled down, place it in a ziplock bag with rosemary, garlic and olive oil. Be careful not to let air in.
Put the ziplock water in 65°C water and boil for about 40 minutes. It's a good idea to adjust the heat while checking the temperature halfway through the heat.

Remove the pork block and place it in a bowl filled with ice water along with the ziplock to remove the heat.

Remove onto a cutting board, cut into 1-2mm thick pieces, and arrange them on a plate.

Myo makes the dressing. Chop the myo into a bowl, add seasonings and mix.

[5] is finished by pouring myo dressing on it and topped with shredded shiso leaves and tomato concusse.