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.
ANIMAL vs. PALATE FOOD + WINE
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