Best Pork Belly:

Milwaukee Magazine - - Dining -

Odd Duck

The chefs’ love af­fair with ba­con hasn’t waned as much as ex­tended to other prod­ucts like the belly, where ba­con comes from. Un­cured and un­smoked, belly has that thick fla­vor­ful layer of fat at­tached. The in­ven­tive Odd Duck chefs’ belly work changes of­ten. We’ve had their Thai som tam with green pa­paya-herb salad, and crispy belly with grilled pineap­ple and gi­a­r­diniera. Re­cently the belly came with Swiss cheese Mor­nay, smoked ham, roasted pineap­ple and red beans and rice. (2352 S. Kin­nick­in­nic

Ave., odd­duck­restau­rant.com)

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