Black Garlic

This is black garlic bbq sauce that we use to coat the  pork belly on the 4th course of the tasting menu. It’s served with turnips, cilantro, malted barley powder, and worschester powder. Black garlic is a wonderful Korean ingrediant that Chef Brock has been using for years. He first introduced me to it during my first stage at McCradys and its uses are endless. The garlic is aged for 4 months and develops a delicious sweet molasses flavour as well as turning jet black which is super cool.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: