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Found 5 results

  1. The restaurant will be opening this Friday. I had read about it in Bethesda Magazine when it was a pop-up in Gwenie's Pastries on Nebel Street. I went there a few times for lunch and enjoyed the limited menu. The lechon was generally tasty. There was a good quantity of moist pork. The skin was like the Golidlocks story- some was too hard, some was too soft, but most was just right. It came with lumpia and rice. I also tried the pancit. I didn't care for it- a generous amount of a lot of different things but bland. The sisig was delicious. It's described as head cheese but it wasn't a loaf- it consisted of bits of the different components- some bits were squashy, some were crispy, some were chewy, some were fatty, all stir fried with onions and hot peppers. The beef empanadas were decent. The pastry was flaky but the filling was a bit bland. The cassava cake was outstanding; I'm a sucker for eggy, condensed milky things. The staff at the pop up were very friendly and helpful. I've attached the menu for the restaurant. I'm looking forward to trying the expanded offerings. KJ Menu.pdf
  2. Hi DR colleagues -- Wanted you to know that I've launched a new DC restaurant blog called Rick Eats DC. You can find it at www.rickeatsdc.com. You can also follow on twitter and Instagram. Hope you enjoy and look forward to your feedback! Best, Rick Chessen aka Pork Belly
  3. I'm sure Rye is an excellent restaurant (which is why I'm moving this post *way* far away from the New York City Forum), but if I see another menu like this anytime in the next month, I'm going to scream. I can't call this "New American," because it's not new; I'm going to call it "Young American" (with apologies to David Bowie), because the chefs are *always* under 35, have some degree of talent, but trot out all the hackneyed saws on their menus - I don't even have to list them; all you have to do is go look at the menu. Last night, I got home from a week in the Bay Area in California, and even in the "good" restaurants (and let me tell you, I ate *well*) the menus all started to look alike, and they looked a lot like this one, with their own regional twist, of course. Where has originality gone?!
  4. Folks, I was wondering if anyone out there had a recommendation to get some dongpo rou in the area? I'm guessing Rockville or Falls Church will be the where, but I was hoping to find a good rendition. Yeah...I've got a hankering for some fatty pork, I guess.
  5. I'm subbing pork belly in for a rib roast in a dish I'm making for a modern Italian themed dinner club tomorrow night and I'm trying to finalize how I'm going to cook it and when. I was thinking I would braise the belly for a few hours and then just crisp up the fat side (the rind has already been removed from mine) right before serving. The dish is the pork belly topped with a fried egg (I'm going to use quail eggs for size) with a salad of frisee, gorgonzola, lardons, and pickled onions w/a gorgonzola vinaigrette. Some things I'm not sure about. I've read about braising the belly and then weighting it down overnight to compress it. I'm not sure if this is really a necessary step. I wouldn't mind braising the belly tonight just to have one less thing to do tomorrow, which would facilitate this, but then I'm not sure about heating the belly up before crisping it tomorrow. Would I save the braising liquid and reheat it in the oven, or would bringing it to room temp and then pan-frying be sufficient? I think I'd want to reheat a little in the oven at least. The other thing about braising tonight though is that I was going to rub the belly with ground fennel and maybe some coriander and let it sit overnight. It's also still partially frozen although by the time I get to it tonight it may be completely defrosted. That may be what decides it for me. Actually, what I may do is rub it and leave it overnight, braise it first thing in the morning and then let it compress throughout the afternoon. Anyway, thoughts? What's your favorite method for cooking belly?
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