Paul Kahan (Blackbird, Avec, The Publican)Paul Kahan (Blackbird, Avec, The Publican)
In Mexico, they take the whole animal and they make carnitas out it so they never eat pork belly singularly as a taco. At Big Star, we take pork bellies, we brine them, and then we braise them in a red chile broth for a really long Time till they're super succulent and then let them cool. Cut them into chunks and then crisp them up on a griddle and finish them with a tomato [UNKNOWN] sauce. And serve it simply with caso fresco and cilantro.