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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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.
Blog Comments
mattatouille
July 8, 2009 at 3:26 PM
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.