Bak Zhang or Sushi?

Created this version of "Bak Zhang" using short-grain rice flavoured with sushi vinegar, sole fish powder and five spice powder. Iberico Pork Jowl was slow cooked for 18 hours and the fat cap rendered until golden and crispy. Slices of the melting jowl and mushroom were then sandwiched between the flavoured rice layers.

Catch more of this in tonight's Old Taste Detective!