Seared Pork Belly with Brussels Sprouts and Purple Potato

This is a restaurant-style plate built from three make-ahead parts, which makes it more manageable than it looks. Belly poached slowly in its own fat stays juicy and seasoned all the way through, and a hard press overnight gives it the clean edges you want for searing. Purple potatoes taste like any waxy potato but look spectacular; beet juice in the puree deepens the color. The port reduction can be made two days early. Finish with pea shoots so the plate has something fresh and green.