The Showdown: L.A. Pork Belly

Photos courtesy of Matthew Kang

At Animal, chefs Jon Shook and Vinny Dotolo top their crispy pork belly with spicy slaw. At Palate Food + Wine, Octavio Becerra changes his pork belly accompaniments on a regular basis. A recent version featured sauteed spinach, farro and blood orange. Both bellies are so good that I can’t decide which is better. Vote for your favorite.

Pork Belly Los Angeles

If you have any suggestions for future food or drink showdowns, please comment below.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

If it helps any, the pork belly at Animal is topped with a kimchi slaw while the Palate one has sauteed spinach, farro and blood orange, though that preparation changes often.

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