Pork Jowl Bo­cadillo

Whistler Traveller Magazine - - TASTE I DINING GUIDE - BAR OSO 604-962-4540, baroso.ca

Of all the Span­ish-in­spired small plates on Bar Oso’s de­lec­ta­ble menu, this rar­i­fied ver­sion of cured pork cheek is one of the top sellers. And we can un­der­stand why. Chef Jorge Muñoz San­tos brines the gelati­nous meat for two days in a savoury mix of rose­mary, pep­per­corn, fen­nel seeds and thyme, then slowly braises it for an­other three hours. He presses the ten­der shreds into pil­low-soft blocks and sand­wiches it be­tween crusty coun­try bread squig­gled with gar­den-green salsa verde and Barcelona-style romesco. Hearty yet re­fined, sweet and spicy, toasty but fresh — it’s the type of sand­wich that will make you cry “Olé!”

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