For years, Saddle Peak Lodge has been offering ravenous carnivores refuge in the Santa Monica Mountains. In the past couple years, Executive chef Adam Horton has helped to reinforce the lodge’s reputation for producing the best (and most) game in Los Angeles, populating his menu with beasts like buffalo, antelope and elk. However, game isn’t Horton’s only go-to. He’s also managed to elevate the ubiquitous pork belly ($17), plating a pair of crispy, lacquered slabs with sherry agri-doux, frisee and a piquant puree of heirloom tomato and Peppadew pepper. Given the restaurant’s reputation, I half expected the hog to be from the mountains, caught wild and sporting an arrow puncture. Instead, Horton opted for premium Berkshire, a heritage breed that originated in Britain and sports a black coat. Horton’s pork belly may not be gamy, but at least it rose above the standard porcine pack.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.