HOME > Chowhound > Los Angeles Area >

Favorite pork dish in LA?

mollyomormon Mar 11, 2007 11:15 PM

I love the pork belly at Musha...what's yours?

  1. Click to Upload a photo (10 MB limit)
  1. e
    Ernie RE: mollyomormon Mar 12, 2007 12:12 AM

    Cochinita pibil at Chichen Itza in Mercado La Paloma

    1 Reply
    1. re: Ernie
      David Kahn RE: Ernie Mar 12, 2007 01:16 PM


    2. p
      PapaSlurp RE: mollyomormon Mar 12, 2007 10:05 AM

      Pork chop at Doug Arango's. I love chops, and this one was the best I've ever had, period. Perfectly cooked and seasoned, served with pears and sour kraut. Incredible. Best kraut I've ever had too - very subtle.

      Note that the menu on their website is outdated (the chop listed is served with apricots and parmesan cauliflower). I was there about a month ago.

      4 Replies
      1. re: PapaSlurp
        silence9 RE: PapaSlurp Mar 12, 2007 10:22 AM

        Hi... Where is Doug Arango's?? I seem to confuse it ( Arango vs. Arroyo) with Arroyo Chop House ( the location of which i am also ignorant). I must admit to an irrational negative bias to Doug Arango's, based solely on the name of the establishment. Much like the former (well liked) restaurant called Norman's, the name 'Doug Arango's' sounds more like a place to get discount demin-wear and cowboy boots to my ears :-). What's the food style at Arango's (comfort, steak/chops, diner, etc.)? Thanks...

        1. re: silence9
          ChinoWayne RE: silence9 Mar 12, 2007 10:24 AM

          Arroyo Chop House is on Arroyo Parkway, about two doors north of California Street in Pasadena, east side of the street, across the parking lot from its sister Parkway Grill. Dunnio where Doug Arango's is either, and like you, not in the least enticed by the name.

          1. re: silence9
            tony michaels RE: silence9 Mar 12, 2007 10:38 AM


            1. re: silence9
              PapaSlurp RE: silence9 Mar 12, 2007 04:43 PM

              Tough call really on naming your restaurant - do you err on the side of pretense ("Arango" perhaps), and aim to get all the food snobs salivating in Pavlovian response? Or do you put your own dorky first name in the title, as a big middle finger to your snobby peers, their geeky, wet-noodle worshipers, and to conspicuous ostentation in general?

              The link has been posted. Food style is "California Italian". Some interesting offerings such as a flight of scallops on the starer menu - 5 scallops each prepared in a different way.

              In any case - it was fantastic, honest, good pairings, both service and food were utterly devoid of pretense. I called ahead to ask about dress code... "however you like. we get people in tuxes, we get people in jeans. Just no sandals or shorts please". We found this to be true when we arrived - from the "smart" jean look to suits. Service was friendly, prompt, impeccable, and knowledgeable even about the beer menu. (I can't comment on the wine menu other than to say it was huge.) When some rubes standing near the bar were crowding our nearby table, our waitstaff was there within 2 minutes to usher them elsewhere. Excellent food, and the best wait staff I've ever experienced in LA. Was planning to get wine but the beer menu was surprisingly well-constructed with some I'd never tried, so I couldn't resist. Highly recommend.

          2. j
            Jwsel RE: mollyomormon Mar 12, 2007 10:16 AM

            I normally don't eat pork, but there are some exceptions.

            I know people on this board dislike it Versailles, but I love their roast pork. Greasy, garlicky, lemony. Yum.

            Also, I love the BBQ pork ribs at Thai 'n' I in Encino with a spicy, tamarind sauce.

            And tacos al pastor from El Taco Llama (preferably, the Magnolia/Cahuenga branch).

            2 Replies
            1. re: Jwsel
              SoCalMuncher RE: Jwsel Mar 12, 2007 04:54 PM

              Don't feel too bad, I think Versailles' pork is one of the few "crave-able" dishes I've run across.

              1. re: Jwsel
                Cinnamon RE: Jwsel Mar 12, 2007 06:08 PM

                The #1 dinner at Versailles, specifically.

              2. s
                sebastianxx RE: mollyomormon Mar 12, 2007 10:23 AM

                The carnitas gordita at Ana Maria's in the Central Market Downtown. And their al pastor as well! Oof, I feel like a nap just thinking about it...

                1. ipsedixit RE: mollyomormon Mar 12, 2007 10:28 AM

                  Two choices: 1 and 1A

                  The pork rump at Lake Spring in Monterey Park.

                  The whole roasted pig at Triumphal Palace in Alhambra (which is more a meal than a "dish").

                  1. cookie monster RE: mollyomormon Mar 12, 2007 10:41 AM

                    on the more upscale end:

                    the wild boar with spaetzle at Grace
                    the roast suckling pig at Lucques
                    the blt salad at Boa (cuz everything's better with bacon, especially lettuce)

                    1. s
                      silence9 RE: mollyomormon Mar 12, 2007 10:41 AM

                      Mmmm, the crispy pork and chinese brocoli at Sapp (Thai) in Thaitown. The bits of pork flesh provide a flavorful chaw and the accompanying 'rind' of crispened fat on each bit of flesh is unctuous and sure to leave a slick sheen on your lips (and arteries!). The aldente chinese brocoli is a perfect foil, providing a bitter edge to jolt you back from the dizzy pork coma that ensues from finishing an entire order :-).

                      3 Replies
                      1. re: silence9
                        cjla RE: silence9 Mar 12, 2007 11:10 AM

                        That's my new standard to order in Thai restaurants. I love the version at Krua Thai, and one night at Palms I saw an order walk past(!) my table that I'm still curious about.

                        1. re: cjla
                          silence9 RE: cjla Mar 12, 2007 11:16 AM

                          Yes, agreed, the crispy pork and greens at Krua Thai is also excellent. Thanks for the reminder...

                        2. re: silence9
                          sel RE: silence9 Mar 12, 2007 11:18 AM

                          Yummmm! Looks like I need to branch out with my menu choices at Sapp!

                        3. b
                          B Minus RE: mollyomormon Mar 12, 2007 11:00 AM

                          I've quit eating pork except for the Carne Adobada at La Abeja. Some things you just can't kick.

                          1. w
                            wakko11 RE: mollyomormon Mar 12, 2007 11:03 AM

                            I've had the crisp pork belly paired with sea scallop at Providence - simply marvelous!
                            The al pastor tacos at Boca Del Rio in La Puente are great.
                            The Macao roast pork at the now defunct New Concept for dim sum was good, too.

                            1. wilafur RE: mollyomormon Mar 12, 2007 11:24 AM

                              currently, the buta kakuni stew at sasaya,

                              1. caveatempty RE: mollyomormon Mar 12, 2007 11:29 AM

                                The Flinstone-sized double cut pork chop at Saddle Peak Lodge.

                                1. q
                                  Quesera RE: mollyomormon Mar 12, 2007 12:49 PM

                                  I used to love the Korobuta at Table 8, but haven't been in awhile, and don't know if it changed with the overall changing of the restaurant. Had a great simple chop at Magnolia a few weeks ago- it was perfectly cooked and served with sweet potato mash and spinach and the flavors were great.

                                  1. p
                                    Pesky_Humans RE: mollyomormon Mar 12, 2007 12:51 PM

                                    The jerk pork at Cha Cha Cha is really tasty... ©

                                    1. h
                                      howchow RE: mollyomormon Mar 12, 2007 03:00 PM

                                      The chuletas at La Cabanita in Glendale.

                                      1 Reply
                                      1. re: howchow
                                        ozzygee RE: howchow Mar 13, 2007 05:48 PM

                                        Those chuletas in pasilla sauce are amazing. I even licked the plate.
                                        Easily the best dish they serve.

                                      2. b
                                        banjoboy RE: mollyomormon Mar 12, 2007 06:05 PM

                                        "Chinese Bacon With Leeks" at Chung King (the one on San Gabriel Valley Blvd.)

                                        2 Replies
                                        1. re: banjoboy
                                          Ciao Bob RE: banjoboy Mar 12, 2007 08:40 PM


                                          1. re: banjoboy
                                            Will Owen RE: banjoboy Mar 12, 2007 09:04 PM

                                            And Mr. Owen went "Oui! Oui! Oui!" all the way home...

                                            If that were their only transcendental dish the place would be worth it, but it's not. Jeeze, I wanna put it in my pants...

                                          2. SauceSupreme RE: mollyomormon Mar 12, 2007 11:31 PM

                                            Lowkey: carnitas at Las Fuentes
                                            Upscale: Bershire pork at Grace

                                            1. d
                                              dzynz RE: mollyomormon Mar 12, 2007 11:58 PM

                                              Not technically LA, but if you find yourself in Orange County the Chile Verde at Jalepenos is second to none (though, Don Antonio's on Pico has a competent Chile Verde).


                                              1. r
                                                rjw_lgb_ca RE: mollyomormon Mar 13, 2007 08:56 AM

                                                The slow-cooked pork shank with tomatillo salsa at Enrique's in Long Beach. Stunningly good.

                                                1. David Kahn RE: mollyomormon Mar 13, 2007 11:17 AM

                                                  Just as an aside, this was a wonderful idea for a thread! I'm printing out the entire thing. Thanks mollyomormon (or do you prefer molly?).

                                                  1 Reply
                                                  1. re: David Kahn
                                                    mollyomormon RE: David Kahn Mar 13, 2007 02:38 PM

                                                    Thanks! I'm excited about all the suggestions as well! It's actually Danielle, but molly works for purposes of chowhound :).

                                                  Show Hidden Posts