Reader: Pork belly is a hipster trend that's already obsolete
We're counting down our 100 Favorite Dishes as we head towards our next Best of Denver, and last week landed at Solera, where Goose Sorensen's pork-belly confit is a marvel, a preparation that involves curing, pressing and slow cooking in duck fat, which Sorensen explains melts the layers of pork fat into the meat while breaking down the connective tissue. A quick sear crisps the exterior for an added dose of char and a hint of sweetness. It's hog heaven....unless you think pork belly is so over. See also: 100 Favorite dishes -- pork belly confit from Solera
Pork belly: the latest hipster trend that was obsolete before you knew it was.
Are you over pork belly? If not, where do you go when you're hankering for some hog?
Any suggestions for other favorite dishes? Here's the list so far:
No. 100: Chile Relleno at La Fiesta No. 99: Gurage Kitfo at Megenagna Ethiopian Restaurant No. 98: Cochinita Pibil at Work & Class No. 97: The Greggers Tongue Sandwich at Olive & Finch No 96: Baum Cakes at Glaze by Sasa No. 95: Goat hot pot from Viet's No 94: Head cheese from Beast + Bottle No. 93: Kettle Chips from Amerigo Delicatus No. 92: Pork-belly confit at Solera
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