Directions

1. 1. For the Curry: In a Donabe or Dutch oven, toast the cumin seeds in the oil and then add the pork loin. Start to get color on the pork and add butter and sweat the vegetables, once they start to get translucent add rest of ingredients except for the rice vinegar. Simmer until pork is tender and the sauce has thickened and season with the rice vinegar.
2. 2. For the Corn: Dissolve salt into the water and place in a vacuum-sealed bag and seal on medium pressure and leave at room temp for 7 weeks. Place in cooler until use.
3. 3. For the Rat Tail Radish: Bring all ingredients except for the radishes to a boil and pour over the radishes. Cool and reserve.
4. 4. For the Lemon Koshu: Blend all ingredients together into a smooth paste and vacuum seal at high pressure and let set at room temp for 3 weeks until ready to use.