Adobo Pork Belly Nigiri
One of the most sought-after dishes at the Los Angeles restaurant Spoon & Pork is this bite of pork belly atop sushi rice. Chefs Raymond Yaptinchay and Jay Tugas describe their food as modern Filipino, citing influences from the Philippines and California. Here, well-seasoned sushi rice pairs with salty and spicy pork belly in a complex snack that takes some time to make, but each component can be prepared in advance. The pork belly is crispy on the outside and tender inside, and is topped with crunchy nori and furikake for even more texture and flavor. A dot of sriracha sauce adds acidity and heat to cut through the fatty pork, while the chives lend a pop of freshness.