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 slightly, place it in a Ziploc bag with rosemary, garlic, and olive oil. Make sure no air gets in.
Place the Ziploc bag in 65°C water and boil for about 40 minutes. Use very low heat, checking the temperature occasionally and adjusting as needed.

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.