Food, News

Try the Pork Belly

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published on June 10, 2012
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crispy braised pork belly. black eyed peas,
stewed tomatoes, fried onion hay stack

This dish epitomizes cuisine at s@mple. When first developing the menu, Chef Todd Butler was charged with creating an international small plates journey while never forgetting that we are still physically located in the south. Growing up in Norfolk, VA – Chef Butler knew what he needed to do – draw from one of the most influential chefs in his life – Rebecca Estelle Butler – his mother. The result was the crispy braised pork belly. Composed of sweet stewed tomatoes (Todd’s Mom’s recipe), southern style black eyed peas (Todd’s Mom’s recipe), chicharrónes (pork rinds), fried onions (onion rings), gypsy peppers, and most importantly the crispy slow braised pork belly. Extra care was taken to prepare the pork belly – braised in a filipino adobo style with garlic, vinegar, and sugar, it was smartly paired in flavor with traditional southern cuisine.  Each part of the dish is unique in texture and flavor – and when combined, spectacular. Humbly placed in the small plates section of the dinner menu here at s@mple, the crispy braised pork belly is an epic win for southern and international foodies, as well as anyone in between.

Come give it a taste today – you can make reservations online!

Crispy Braised Pork Belly at s@mple



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Saturday Brunch: 10:00am - 3:30pm
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