Tiny roasted goat loin chops seasoned with garlicky fermented black bean marinade with shiro miso and finished later with a honey glaze. The honey softened the salty ferments and the result was a delicious umami that enhanced the flavour of the roasted meat. The rested pan juices were drizzled over each plate.
I served it on asparagus, green beans and white carrot that I had blanched in miso soup. And also with crunchy roasted potatoes. It went down well with a crisp white wine.
(Taken with Instagram)