Audio By Carbonatix
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
Says Derp:
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?
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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
