The menu at Orsa & Winston straddles the line between Italy and Japan in downtown Los Angeles. Chef-owner Josef Centeno named the Old Bank District restaurant for his two Brussels Griffons, Winston and Bear (Orsa in Japanese). This year, Orsa & Winston started offering sandwiches at lunch on house-baked milk bread brioche. I clearly won’t deny versions with fried chicken katsu or steak, which are the sandwiches that initially inspired chef Centeno on a trip to Japan. Since I was dining at Orsa & Winston on my birthday, the filling clearly called for celebratory pork. If you don’t know by now, from reading several hundred Dose of Vitamin P columns, pork is my favorite meat.

Their Porchetta Sandwich ($11) incorporates chef Centeno’s Italian influence and features meaty, slow-roasted slabs of fat-streaked pork belly that he tucked into milk bread brioche. Centeno and his team strips the crust from each buttery toasted milk bread slice before serving. This sandwich co-starred crunchy, lightly vinegared cabbage slaw and ultra-savory house-made bulldog sauce that riffs on a Japanese brand of tonkatsu sauce called Bull-Dog. Bonus: each “bagged” sandwich comes with crunchy house-made potato chips.

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