Head belly-first into dinner. Area chefs have savory pork belly dishes as part of Restaurant Week (aka Dine Out Boston). You can find the succulent cut as a sandwich with avocado aioli, braised with a poached egg, as part of a potato hash, alongside pork loin or with a roasted tomato marmalata. Check out some of the options below, and hoof it over to have your fix.
ArtBar – Pork belly sammies with house kimchee, hoisin glaze, avocado aioli and spicy cashews
Harvest – Braised pork belly and wheatberries with poached egg, summer vegetables, smoked carrot and bitter foraged herbs
Met Back Bay – Grilled long bone pork chop with creamed corn and fingerling pork belly hash
Temple Bar – Berkshire pork loin with confit belly, lentils, Swiss chard and tamarind glaze
Tuscan Kitchen – Pork belly with roasted tomato marmalata, toasted garlic and cavolo nero