Miso Cured Smoked Pork Jowl with Sticky Soy and Choy Sum

For the Miso Cured Pork Jowl Skewer: 

1. Combine both misos, ginger, sake and sugar. Message mixture into pork. Vacuum seal pork jowl and refrigerate for 5-6 days. Turn over daily. 
2. Soak smoking chips and prepare smoker at 165°F. Smoke for 4 hours.  
3. Chill completely overnight.  
4. Slice 1/8-inch-thick slices and cut those slices into similar size squares. Thread onto skewer.  
5. Pan sear skewer in a dry non-stick pan until well caramelized on all sides. 

Sticky Soy Glaze: 

1. Combine all ingredients into a heavy bottom saucepan.  
2. Reduce by half.  
3. Strain and set aside for service.  

Soy Espresso Powder:  

1. Combine tamari and espresso liquid in a heavy bottom saucepan. 
2. Reduce over medium heat until very sticky.  
3. Spread on a silicone dehydrator mat.  
4. Dehydrate at 145°F for 12 Hours or until completely dry and crispy.  
5. Grind Mixture in spice grinder.  

Sum Choy Oil:  

1. Blach sum choy in boiling water for 30 seconds.  
2. Remove leaves to an ice bath and chill thoroughly.  
3. Squeeze water from leaves and add leaves, Olive oil and salt to a blender and blend until completely smooth.  
4. Gravity drip in a fine mesh strainer for 2 hours.  
5. Reserve sum choy pulp for goat cheese mix.  

Sum Choy Goat Cheese:  

1. Combine goat cheese and reserved sum choy pulp in food processor until smooth. 

Gingko Nuts: 

1. Combine all ingredients in a small saucepan and bring to a boil for 10 minutes. 
2. Remove and let sit at room temperature for 4 hours.  

Pork Rind Spice Blend: 

1. Combine all in spice grinder and pulse until well combined.  

Tremella “Pork” Rinds: 

1. Heat oil to 350°F.  
2. Fry fungus for 15 seconds until slightly golden.  
3. Season with spice blend.  

Sauteed Pink Oyster Mushrooms and Sum Choy Greens: 

1. Sauté mushrooms in a hot skillet with sesame oil.  
2. Add greens and wilt down. 
3. Season with pork rind spice blend.  

To Assemble: 

1. Dust plate with Soy Espresso Powder.  
2. Spread Goat Cheese Mixture with silicone spreader.  
3. Make a bed of the Mushrooms and Sum Choy.  
4. Place Skewer on bed and glaze with Sticky Soy Sauce.  
5. Garnish with figs, Fungus, grapes, flowers, Sum Choy Oil and gingko nuts.