"It is the quintessential sandwich with a depth of flavor that is transcendent," Iron Chef Mario Batali notes of the super-stuffed pork belly sandwich from New York City's Num Pang. This Vietnamese-inspired beauty features a hunk of glazed pork belly layered with fresh vegetables and fragrant cilantro on a golden roll, ultimately creating a hearty, satisfying bite.
Take it from Chef Eric Greenspan, Cochon Butcher in Nashville is "a designated pork palace." He's a fan of the sandwiches there, both the muffaletta and the pig mac (pictured above). This burgerlike tower boasts crispy-edged piced pork patties — two of them, in fact. The sandwich is dressed up with a bold mayo-based sauce, plus multiple rounds of cool pickles, onions and lettuce. "You wonder why anybody did it with beef at all," Eric says simply.
Los Angeles' Night + Market Song specializes in regional Thai cuisine, and when Chef Edward Lee visits, he opts for a plate of larb or an order of grilled soy-marinated pork cheeks that he claims is "probably the best thing you've put in your mouth."
Pork rinds — aka fried pig skins — are the ultimate crispy, crunchy snack item at Chicago's Publican. They're dusted with a "poof" seasoning mix featuring espelette pepper and white cheddar powder for deeply savory results. "It's sensory overload, flavor overload. It's unbelievable," says Chef Beau MacMillan. He also likes to order a next-level pork chop platter featuring a hay-flavored chop that's roasted and later basted with butter and served with creamy grits.
More: Comforting Italian Favorites
Find out where Iron Chefs Bobby Flay, Geoffrey Zakarian and other chefs go for pasta, pizza and more hearty fare.
