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The Dish: Porchetta with pig brains
Where to Get It: The Pig, 1320 14th St. NW; (202) 290-2821; thepigdc.com
What It Is: A hearty cross-section of roasted pork belly stuffed with brains and hazelnuts, served with greens and hog gravy.
What It Tastes Like: A stroke of genius. Lush, succulent pork belly is complemented by the crunch of sweet hazelnuts. The creamy, almost spongey texture of pork noggin is only detectable if you’re looking.
History of the Dish: Chef Garret Fleming drew his inspiration from a recipe found in the Apicius, an ancient Roman cookbook, and from the many versions of porchetta he found while traveling in Sicily.
How to Eat It: No need for a knife. The meat is fork-tender.
Photo by Mary Kong-DeVito