GQ magazine voted this their favorite meat dish of the year, after strenuous debate over whether I should call it “fresh bacon” or “pork belly.” Whatever you want to call it, it is rich and delicious. When you buy pork belly, be sure to have the butcher leave the skin on.
Reprinted with permission from Clarkson Potter/Publishers. Copyright © 2000 by Tom Colicchio.
Beverage pairing: Cambria Julia’s Vineyard Pinot Noir, California. Pork and Pinot is a classic combination. The leek, carrot, and onion in this dish confer sweetness, which is best matched wine-wise by choosing a Pinot Noir from California, where the taste of the fruit is just a little bit sweeter than in Pinots from France or New Zealand.
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