Amazing French-Style Pork Belly at Le 75Sunday, July 03, 2011
|Chef Matthieu of Le 75|
I will be writing more about this restaurant later, but I wanted to first tell you about a dish that I have been dreaming about: Matthieu's Pork Belly. It is a herb-brined pork belly that is seared so the fat is crisp. It is then pressed by with 75 pound weights for a couple days so the fat and meat has a velvety, silky texture that makes my jowls water.
I'll definitely be back soon for this.
I am working on getting contact info.