PORK BELLY
The Dish: Slow-Roasted Pork Belly
For meat lovers, pork belly is clearly in the meaty appetizer Pantheon. And, in keeping with its perennially high commodity market valuation status, pork belly is nearly always served in frustratingly miniscule portions. (It’s still hard for me to take Wall Street financial commentators in pin-striped suits seriously when they soberly converse about the fluctuating price of pork bellies, but it’s one of the few remaining amusing ironies of capitalism.)
Again, Baraka in San Francisco delivers a most welcome surprise with its slow-roasted pork belly appetizer, both in terms of quantity (about 4 times the amount of belly you’ll usually get) and quality. In the large cut portion, the belly is meatier and fleshier and has more hints of ham in flavor than other, smaller pork belly appetizers.
While Baraka’s pork belly does not have the de facto crisped skin, that’s no detriment to the overall delight. The dish has a marvelous and savory balance of flavors, with the combination of earthy lentils, slightly sweet Anchor Steam Porter foam, and a bit of warm crunch from the braised trotters (the more pleasant British term for pig’s feet/ankles). This will rank as one of my favorite appetizers in San Francisco for this year.
Described on the menu: Slow Roasted Pork Belly – Braised Trotters, De Puy Lentils, Anchor Steam Porter Foam
The Grade: Sterling (5 out of 5)
Also could be described as excellent or exceptional.
The Damage: $11
An incredible value for the price, the pork belly appetizer is definitely generous enough to share.
The Skinny: Baraka
288 Connecticut Street (at 18TH Street)
San Francisco, CA 94107
Phone: (415) 255-0370
Dinner only, Sunday – Thursday 5:30pm to 10:00pm; Fridays/Saturdays 5:30pm to 11:00pm
Chef: Chad Newton (former Sous Chef at Postrio)
Sous Chef: Ashton Mullikin (worked with New Orleans greats Susan Spicer, Andrew Jaeger)
Baraka website: http://www.sfbaraka.com/
Open Table: Baraka online reservations
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