Chef Marco Sacco's Chilean Pork Belly with Italian black truffles and Korean Songi mushrooms. Wow. Another amazing dish the pork fat was soft and savory and was the perfect vessel for the mushrooms. Chef Marco said he marinated the pork belly in herbs like rosemary and tomato for 24 hours and then quickly grilled it. I had thought he must have sous vide it since it was mindblowingly tender. Wow. Such skill. #lottehotel