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

By F&W Editors
Updated: May 23, 2017

“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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