Crispy Pork Belly

A thing of beauty, equal parts fat & pork. Puffy, ultra crackly, crunchy skin.

We're working on a concept that pairs the crispy pork with St. Marc Haitian mais casse grits. They're large grits with a hominy quality, actually cracked instead of milled. They cook down like pozole. We've added smoked tomatoes and roasted poblano chilis. Today our preference is to place seared sea scallops on top of the preparation.