Fish Aspic Pork Belly Salad

Steps

1. 1
   Simmer bonito flakes to make a broth, then turn off the heat and let it steep before straining out the flakes.
2. 2
   Season the broth with bonito soy sauce and a bit of salt, seasoning slightly stronger than usual since flavors weaken once the aspic cools and sets.
3. 3
   Add the softened gelatin sheets to the broth right before it boils, stir until fully dissolved, and confirm there are no undissolved pieces before turning off the heat.
4. 4
   Pour the broth into a shallow tray and refrigerate until it sets into a firm aspic.
5. 5
   Slice the pork belly and blanch it in boiling water until no blood remains, then remove it.
6. 6
   Immediately transfer the blanched pork belly into ice water to firm up the texture and remove excess fat.
7. 7
   Make the dressing by mixing minced ginger, olive oil, a generous amount of vinegar, salt, and black pepper; keep the flavor bold and only prepare a small amount.
8. 8
   Lightly crush the nuts in a plastic bag to add texture to the salad.
9. 9
   Thinly slice the onion and soak it in the dressing beforehand to mellow its sharpness while absorbing the savory flavor.
10. 10
    Slice the tomato for color and to round out the nutritional balance.
11. 11
    Arrange the greens loosely on a plate, then top with the pork belly, onion, tomato, and crushed nuts in any casual arrangement.
12. 12
    Cut the chilled, set fish aspic into pieces, place it on top of the salad, and drizzle with the prepared dressing.
13. 13
    Serve immediately; as the aspic melts from body heat, it releases the savory sauce flavor gradually, syncing with the veggies and meat for a refreshing, cooling finish.