Miso Pork Belly
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
Braised Pork Belly, White Miso, Fried Maitake Mushrooms, Watermelon Radish, Smoked Pearl Onions, Pickled Cucumbers | Chef Sterling Buckley of Palate
Nespresso-Brined Pork Belly, Watermelon, Watermelon-Nespresso Gastrique, Mint Toum, Pickled Watermelon Rind, Mint | Chef Gizela Ho of Rich Table
Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading
Cranberry Bean Sauce, Coconut Vinegar, Fresh Herbs, Red Onion, Pickled Chile | Chef Christian Truong of Si! Mon
Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana
Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura
Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF
Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions
Caramelized Parmigiano-Reggiano, Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, and Sweet Cicely | Chef César Murillo of North Pond
Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám