This week’s episode of The Meat Show takes host Nick Solares to Manhattan’s East Village to partake in the perfect bite of pork. At Tuome, a New American restaurant with strong Asian influences, chef-owner Thomas Chen leverages both his fine dining experience — he’s a veteran of NYC’s hallowed fine dining destination Eleven Madison Park — and his Chinese-American heritage to produce a truly unique dish. Chen takes a pork belly through a three day, multi-step process that transforms it into a dish that evokes classic Chinese dishes like barbecued spare ribs and Peking duck, yet is completely new. Watch the episode above to see Chen make the dish from start to finish, and then stick around for Solares’ tasting notes.
Watch: The Perfect Crispy Pork Belly Takes Three Days to Make
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