Pork Cucumber, Bok Choi, Miso

SRF pork shoulder is brined for 2 days and cooked for 18 hours. After its cooked, this pig offers no resistance and practically melts like gelatin. Coconut is blended and set with agar. Before the gelee is set, it is put in a cryovac machine to remove the air to give it a much denser texture, a lot like tofu. The coconut gelee actually has more bite than the pork. Cucumber kimchee offers a sour flavor that I thought was important in this dish. The broth is a spicy, briny, sweet and salty, gingery mass that is the reason for the dish. Actually, if it wasnt for young chef William's "mistake", this dish wouldnt be on the menu.