(SEA) Who serves pork belly, or even more of the pig?
Hi... I'm trying to find favorite places in Seattle that serve pork belly regularly on the menu. Recommendations?
Also, any places jump to mind that pride themselves on serving lots of the pig - whole pig, unusual parts, etc.?
(Note: Not looking for BBQ joints or low-end Asian restaurants. Nothing against them... I love that kind of food, actually, but looking to compile a list of some different types of places.)
Thanks, all, for the great suggestions so far. I'm trying to narrow my list, and for now I want to drop out the Asian places (again, I love them, but looking for something different now) - though I might consider (heaven forbid) a fusion place.
From your replies, suggestions for top tier serving pork belly seem to be:
Other possibilities from your replies and my research:
Sitka and Spruce
Quinn's (not necessarily pork belly)
So... the question remains: Any restaurants (from the lower list, or currently excluded) that should be bumped up to the top tier? Again, I'm looking for restaurant that are likely to serve pork belly on the menu, and that would have other parts of the pig available in other dishes. For this, I'm looking for Seattle only, no chains, no BBQ, and no strictly Asian places.
Porkbelly is one of a few cuts of meat used to make bacon. Sides and back being others. Different cuts or types of meat that are cured and/or smoked can be referred to as bacon (e.g. duck bacon, turkey bacon, etc.). Although the most common cut of meat used for this process is belly, that is not always the case. Belly can also be used in many different ways beyond making it into bacon. Most restaurants that have "porkbelly" on their menus serve it either braised or roasted.
Just so you know! ;)
I couldn't help but mention that Bamboo Garden, a Sichuan restaurant in Bellevue, serves a dish called "the other parts of a pig", featuring intestine and congealed blood. For further intrepid options, the "wild side" menu also offers kidneys, stomach and intestines cooked in various ways. http://bamboogardendining.com/theothe...
Quinn currently serves tete de cochon, if you like fatty pork (head cheese). Harvest Vine regularly has pork belly on the menu (but not always). The braised pork belly at Made in Kitchen if you like that lacquered fatty skin. Hard to find a good crispy skin version around here though (thanks hlodesign for the tip).
Monsoon does an incredible pork belly, Chinese red-cooked style. For the month of March, Eric (owner) bought a specialty bred pork called Mangalitsa which is known for it's marbling and quality of flavor in the fat. This is the pig that is served at The French Laundry and comes from Spokane. Among the items he will be serving are (from the press release):
grilled pork chops, seasoned with five-spice and black bean
pork shoulder braised in coconut juice
roasted baby back ribs with ginger and hoisin
braised and lacquered pork belly
Also, one of my favorite preparations of pork belly is sui yook, or Cantonese style roast pork belly. All the places in Seattle that do this suck. But get to Parker Place Meats in Richmond, BC for sui yook that rivals some of the best in Hong Kong.
Sitka and Spruce does an amazing pb - like a cloud of lard, if you can imagine - and Matt Dillon really prides himself in the best use of the animal. Again, changing menu, DAILY, so no certainty that you'll get it.
I concur that Brasa and Lark both treat pork well. Same menu issue.