Heads will roll if this sandwich ever comes off the menu at Chicago's Tavernita.

F&W Editors
April 29, 2014

“If we ever took the pork belly bocadillo off the menu at Tavernita, people would kill me,” says Ryan Poli, the Chicago restaurant’s former chef who remains a partner. The crispy pork belly sliders are topped with apple jam, pickled red onions and arugula salad on a brioche bun. “The flavors are acidic, sweet and salty,” Poli says. “And there are a lot of textures going on.”

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