Bridging the Past

bashi’s chef de cuisine shares his influences and his delicious Pork Belly recipe.

In 2012 Terranea Resort debuted bashi, its upscale, approachable, family-friendly eatery that features wok-prepared dishes with traditional Asian flavors and spices. bashi is a tribute to the Ishibashi family—one of the original Japanese farming families who worked the hills of Palos Verdes in the early 1900s.

The restaurant recently reinvented its new and happy hour, calling it Oishii Time—which translates to “delicious time.” Oishii Time offers guests Asian-style tapas and refreshing cocktails, Japanese whiskies and Asian beers tailored to pair with the cuisine.

With the new menu, Chef de Cuisine DJ Eusebio incorporated new flavors and techniques. Some of his favorite summer menu items include the Silken Tofu and Tomato Salad and the Singaporean Lobster Tails.

Chef DJ grew up in a family that was passionate about cooking. His parents owned a catering business, inspiring him to study different methods of cooking and create his own signature dishes—like the pork belly recipe featured here.“The most rewarding part of my job is providing our guests with a menu that enhances and expands their taste of Asian dishes and sharing the history and story behind each dish,” he says. “I love guests who come into the restaurant with an open mind, adventurous palate and eagerness to experience the variety of flavors that our menu has to offer.”
When he’s not at work, DJ enjoys practicing his aim at the shooting range, challenging himself with weight lifting at the gym, and spending time with his wife and children.

bashi’s Pork Belly
Serves 4

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 ounce garlic
2 ounces chopped green onion
12 ounces pork belly
5 cups frying oil
2 ounces pork rinds
1 ounce yellow baby pea shoots
3 ounces pickled green papaya
2 ounces sweet soy vinegar

Mix sugar, salt, water, garlic and chopped green onion in a bowl. Add the pork belly and brine for 3 hours. Vacuum-seal the pork and cook using a water bath with an immersion circulator, at 160ºF for 8 hours. Once the pork is cooked and fork-tender, heat frying oil to 375ºF and deep-fry the pork belly for 3 minutes or until golden brown and let rest for 3 minutes. Slice the pork belly and arrange on a plate. Garnish with pork rinds and yellow baby pea shoots. Serve with pickled green papaya and sweet soy vinegar.