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Ticklah - Pork Eater
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The happier the pig, the better the pork | Eater
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Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant's extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage and pig head cheese. The barbecue tasting menu is a feast of pork hanger, jowl, and a generous sampling of dry-aged cuts of coppa, pork chop, and belly. | Eater
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