Last week was dominated by pork, pork belly in particular. I ate at Ssam Bar twice, indulging in their transcendent steamed buns and about a dozen other porcine treats. I also dined at the Fatty Crab and while, for a change, I ordered other proteins like duck and chicken, pork belly played a supporting role. Above, a salad of crispy pork belly and pickled watermelon featured great texture and color contrasts and flavor that was smoky, savory, and sweet.
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