Preheat your oven to 300°F (150°C). Score the pork belly skin in a crosshatch pattern, then rub salt and black pepper all over. Place the pork belly in a roasting pan, add water to the bottom, and cover with foil. Roast for 2-3 hours until tender.

Crisp the Skin

Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes until the skin is crispy and golden. Remove from the oven and let it rest before slicing.

Seared Scallops

Sear the Scallops

Pat the scallops dry with paper towels. In a skillet, melt butter over medium-high heat. Add minced garlic and scallops. Sear for 2-3 minutes on each side until golden brown. Drizzle with lemon juice before serving.

Carrot Aioli

Make the Carrot Aioli

In a blender, combine cooked carrots, mayonnaise, garlic powder, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Pickled Vegetables

Prepare the Pickled Vegetables

In a saucepan, bring the rice vinegar, sugar, and salt to a boil. Add thinly sliced carrots and cucumbers. Remove from heat and let cool. Store in the refrigerator until ready to serve.

Umami Bomb

Make the Umami Bomb

In a small bowl, mix together soy sauce, miso paste, and sesame oil until smooth. This will be drizzled over the finished dish.