Kitchen Referee Alert:

He did not brine the pork at all, then he proceeded to overcook the shit out of it. There's no breadth of flavor in the dish. Don't get me started on his knife skills and plating.

Great song tho

Second Kitchen Referee Alert, Butcher Edition:

Tenderloin and loin cuts come from around the spine. Pork belly literally comes from the sides and.. belly.

Good butchers are hard to find.

I could see this as a stupidly elaborate way to make a better dish via various methods but it’s literally just done for looks and cooked like a plain roast. So much work for such a lazy outcome

The lone sad little sprig of rosemary and the underused garlic were what got to me.