These show stealers fuse heritage-bred swine with surprising ethnic flavors.
Surf and turf
The bocadillo de ostras is a fried oyster sandwich with thin slices of house-cured pork served with a vinegary kale slaw. It’s a smorgasbord of unlikely flavors. Ham with shellfish – a true kosher nightmare – works well when sandwiched between freshly baked Cuban-style rolls. Nothing is lacking from this po’ boy.
Pueblo, 3321 Hyland Ave., Suite D, Costa Mesa 714.340.5775 :: pueblotapas.com
Keeping with tradition
Similar to its smooth cousin, pâté, traditional pork rillettes boast a bit more texture. The chunky confit is heavily salted and spreads like chunky pork “butter.” At Three Seventy Common in Laguna, rillettes are pilled high on crunchy slices of toast. The croûtes, garnished with thinly sliced red radishes and pickled red onions, are topped with a citrus vinegar-dressed salad. The peppery radish slivers and fresh frisée balance each unctuous bite.
370 Common, 370 Glenneyre Street, Laguna Beach, 949.494.8686 :: 370common.com
Oooh la la
A take on the heartypancake house staple, the newly opened Trough’s reimagined version of French toast with a side of bacon is made for a seriously grown-up diner. Served with maple syrup infused with earthy thyme, the brioche French toast sandwich ups the ante with thick slices of slow-roasted pork belly. As if that isn’t calorie-laden enough, the dish is served with a generous dollop of whipped butter.
The Trough, 705 East Balboa Boulevard, Newport Beach :: thetroughoc.com
