Chef John Taus has struck a creative and techincally refined balance at Snackbar that has gotten the thumbs up from critics around town, and we think he’s a real swell guy. He spends his days watching The Price Is Right and his nights trying to elevate Pork Rinds to new heights.
His very successful menu is undergoing some big changes, and our personal favorite is his take on Pork Belly Confit. The process to make the magic is quite time consuming, but worth every step.
After curing the belly for 2 days, it spends an overnight in a slow oven set at 180 degrees. Crisped up to order in pork fat, with a side of Brussels Sprouts also cooked in that luscious lard, it’s finished with a dark chicken jus mounted on cream, dijon, and whole grain mustard.
The final product is nothing short of amazing: a thick, crispy crown of crunch above soft and supple pork belly meat in a texture tour-de-force. We live in a world full of bacon obsession, so it’s nice to see one of the classics return in a dining room full of sophisticated bar snacks.
– Collin Flatt
I was there on Friday and this dish was legit. I ordered one devoured it and then had withdraw. I had to get another ASAP. Absolutely love the new dish!