Did you read Jonathan Gold's column this week in the LA Weekly? "New Pork City."
Here it is:
I take it that one motivation for this column would not just be to make us salivate over here in LA, but to motivate some LA restaurants to bring us to the level of pork wonders that this column claims for New York.
So here is my question: Do we already have such wonders? Where and what are the pork wonders of LA restaurants. I had my first visit to Mozza Osteria over the weekend, and started with the crispy pork trotter. The whole meal was above outstanding, one of the best I've had in LA since moving here; but sorry, this crispy pig trotter won't do, not visavis my question here. It was delicious. But it was TINY. You don't want tiny trotter. Refined feet? The second I saw it arrive, I ordered another antipasto (the testa). Mario, don't believe the hype about skinny LA. Treat us like NY. Bring us pork wonders to Mozza...!
One pork wonder that I know: Angelini Osteria's porchetta, served one night per week I believe. This is a wonder.
I'm kind of in love with my Whole Food butcher's organic pork chops, which I salt and cure for a day or two before grilling. After the cure, I feel like they are as good as the massive farmhouse pork chops I have had in France. Pork wonders.
I have known pork wonders in Mexican food since arriving. Cochinita pibil (Yuca's is a favorite), chicharones (I remember a place in / near Pasadena), the al pastor at Tacos La Fonda in the Valley.
I'm wondering about Gold's mention of the pork shoulder in Koreatown here in this column. Where is the best version of that? What is it called?
I'm wondering about pork ears. Temptation of St. Anthony.
Pork wonders people. Bring them on.
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