08/22/2026
Pork belly can be enjoyed in a multitude of ways like lardons, pancetta, bacon, in soups, pastas or on tacos. Cultures across the world cure, braise, brine, smoke and fry this fatty cut to add depth to dishes and be enjoyed on its own. Chef and his team spend hours smoking our pork belly appetizer low and slow. The result is a super tender but crispy dish, giving that ‘burnt ends effect’. This summer, Chef paired his menu staple with a hoisin glaze, charred pineapple salsa, ginger lemongrass yogurt and infused herb olive oil.
Curious what creative changes Fall will bring? Check back in a few weeks!
