As mentioned before, Frascati in SF serves Mangalitsa pork belly. They've sold out of it a few times. The guests love it. Right now, it is available only on the Saturday and Sunday menus.
In New York, Chef Daniel Angerer (at Brasserie Klee) serves a 3-inch by 3-inch slab of pork belly with vegetables and starch. People go crazy for it.
I'm happy to see adventurous chefs serving Mangalitsa belly directly to their guests. As much as possible, I'd prefer that Mangalitsa be center of the plate and get placement on the menu. That doesn't happen if the belly gets turned into bacon and used to accent other stuff.
No comments:
Post a Comment